My Yummy Local Life











{March 23, 2014}   Bread and Wine 11

Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

Guinness French Onion Soup (adapted from Guinness French Onion and AB’s French Onion recipes)

Ingredients

onions,4 sliced (we used mostly red onions)

garlic, 5 cloves, minced

bacon fat (or oil of your choice)

stock, 6-7 cups (we used meat bone broth)

Guinness, 2-3 (or 4 or 5) bottles (one in the soup, the rest for drinking)

Bread, thick cut slices (we used homemade ciabatta made with sourdough starter)

Irish cheddar cheese, 1-2 cups, shredded

How to

Add a tablespoon or two of bacon fat (or other oil) to a dutch oven pot.  Once it has melted, add in the onions.  Cook until the onions are only about 2 cups in volume (this takes about 45 minutes and a small amount of patience, but it is worth it).  Add in the garlic sometime during this cooking down process.  Deglaze the pan with some water and the Guinness.  Drink a Guinness while you are waiting for the onions to be all the way cooked down and caramelized and delicious looking. (Actually, drink two. This bit takes a while.) Once you’ve aded the beer and deglazed, go ahead and add the stock (and any seasoning that you want).  Bring this to a boil and let all the flavors come together. When the soup tastes ready, dish into oven safe bowls. Turn on your broiler. Add a couple slices of bread to the top of the bowls.  Put the cheese on top of the bread. Set under the broiler until the cheese gets bubbly and delicious (2-4 minutes- WATCH it, or it will burn). Serve with another Guinness and enjoy.

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Tasting notes:

Lisa: The beer flavor was distinct in the soup, but not overwhelming. I think the sourdough bread balanced nicely with the flavors of the soup, and of course Irish cheddar brought the whole dish together.

Gary: It’s a good thing Guinness is a low alcohol beer. From start to finish I counted 5 bottles in my recycling bin. The roasty toasty malty flavor of the beer paired beautifully with the roasty toasty malty flavor of the cooked onions. For the record, Lisa drank none of the Guinness.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

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