Bavarian beer onion soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bay leaf | |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Fennel seed |
| ½ | teaspoon | Ground nutmeg |
| ¼ | cup | Black peppercorns |
| 5 | Onions; sliced 1/4\" thick | |
| 1 | teaspoon | Garlic; crushed |
| 3 | tablespoons | Butter |
| 5 | cups | Water |
| 1½ | cup | Beer; use Pilsner Beer |
| ½ | tablespoon | Maggi seasoning |
| 4 | tablespoons | Beef base; See Note |
Directions
SACHET BAG
SOUP
To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a string. If you don't have cheesecloth, use a coffee filter.
Meanwhile, saute onions and garlic in butter until deep brown. Transfer to a saucepan and add the water and beer. Bring to a boil. Add the sachet bag of spices, the maggi Seasoning and the beef base. Simmer slowly for 30 mintues.
Note: all-natural paste beef base is available at Albertsons.
Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland, Oregon. Taken from article by Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997. Mastercook adapted by Brenda Adams, <adamsfmle@...>
Recipe by: Der Rheinlander Restaurant, Portland, Oregon / badams Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@...> on Jan 08, 1998
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