Ingredients:
3 Tablespoons Whole Butter
2 ¼ Quarts Assorted Onions, Quartered and Sliced
1 Tablespoon Brown Sugar, Optional
1 Cup Bells Oberon Beer
1 Quart Chicken Stock
1 Quart Brown Stock
1 Each Standard Sachet
As Needed Roux*
½ Teaspoon Fresh Cracked Black Pepper
1 ½ Teaspoons Salt
2 Teaspoons Lee and Perrins Worcestershire Sauce
As Needed Balsamic Vinegar
As Needed Tabasco, Cayenne Pepper
16 Each Round Sourdough Croutons, 1 ½ inch diameter
¾ Cup Freshly Grated Parmesan Cheese
2 Teaspoons Dijon Mustard
Method:
1. Heat the butter over a medium flame and sweat the onions for five to seven minutes, increase to high heat and caramelize.
2. The onions should be golden in color. Add the brown sugar.
3. Slowly stir in the beer and the stocks, add the black pepper and the sachet, bring to the high simmer.
4. Slowly whisk roux into broth, small amounts at a time to give the soup proper body.
5. Soup must simmer for at least twenty minutes to cook out the raw flavor of the roux.
6. Adjust the seasoning of the soup.
7. Gratin the croutons just before service.
*French for "red," a roux is a thickener for sauces and soups that combines equal parts flour and butter. More info.
By Chef Jim Oppat of Andiamo, Dearborn. Read a note from the chef.
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