Stout onion soup - recipe

Stout onion soup

Stout onion soup

Published Jul 6, 2016

Share

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

Related Topics: