Beer Recipes » Soup » Onion soup using Bruegel
Ingredients:
4 large onions
3 cups chicken bouillon
2 cups beef bouillon
66 cl Bruegel
a pat of butter, thyme
sugar, pepper & salt
bread crusts & parmesan
4 large onions
3 cups chicken bouillon
2 cups beef bouillon
66 cl Bruegel
a pat of butter, thyme
sugar, pepper & salt
bread crusts & parmesan
Preparation:
Peel the onions, finely chop them into rings approximately half a centimeter thick, then cut them in half. Melt the butter and add the half onion rings. Let it simmer until the onions begin to brown. Add the sugar and let the onions gently caramelize for 15 minutes. Then add the Bruegel and stir well. Pour in the bouillon and add pepper & salt to taste. Let simmer uncovered for about an hour and remove any foam. Add the thyme while boiling. Serve with bread crusts & parmesan and pour a refreshing glass of Bruegel. Tasty!
Peel the onions, finely chop them into rings approximately half a centimeter thick, then cut them in half. Melt the butter and add the half onion rings. Let it simmer until the onions begin to brown. Add the sugar and let the onions gently caramelize for 15 minutes. Then add the Bruegel and stir well. Pour in the bouillon and add pepper & salt to taste. Let simmer uncovered for about an hour and remove any foam. Add the thyme while boiling. Serve with bread crusts & parmesan and pour a refreshing glass of Bruegel. Tasty!
Source: http://www.vansteenberge.com
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