Here’s a stout onion soup recipe to warm your bones on any winter’s day.
Difficulty: Very easy
Serves: 6
Hands-on (preparation) time: 40 minutes
Total time: 1 hour
Ingredients:
· 1 Tbsp. butter or vegetable oil
· 2 bay leaves
· 1 tsp. fresh thyme
· 3 cloves of garlic, finely chopped
· 6 cups of onions, thinly sliced into half rings
· 1 Tbsp. brown sugar
· Salt & ground black pepper, to taste
· 340ml Castle Milk Stout
· 6 cups of stock [vegetable or beef]
· 4 Tbsp. apple cider vinegar
· 3 medium potatoes, peeled and cubed
· 2 cups of kale or spinach, shredded
· Double cream plain yoghurt [optional] to serve
· Parsley, to garnish
Method:
· Thinly coat the pot with butter or oil, and add the bay leaves, thyme and onion and stir to combine.
· Once frying, add the garlic and sugar and season to taste with salt and pepper.
· Caramelise onions till golden, but not burnt brown [patience is required here, stir every few minutes].
· Use half the can of Castle Milk Stout to deglaze the onions and prevent them from sticking to the bottom.
· Add the stock, vinegar and the rest of the Castle Milk Stout, add the cubed potato and boil in the liquid till soft, about 30 minutes.
· Once slightly thickened, add the shredded kale or spinach to soften, just before serving.
· Spoon into individual serving bowls, about 6. Top with a dollop of double thick plain yoghurt [optional] and fresh parsley to garnish.
IOL adapted from press release