One of Our Favorite Beer Dishes: Frankenmuth French Onion SoupFrankenmuth Brewery on November 10, 2011 in Brewery
Pairing the right beer with the right meal is a skill. But incorporating the right beer into the right recipe is an art. That’s why we consulted Frankenmuth Brewery’s Executive Chef/Food Artist Extraordinaire, Taffy Cline for the recipe to one of our favorite beer dishes. Bon appétit!
- 4 tbs. veg oil
- 2 tbs. ground fresh garlic
- 5 lbs. yellow onion — each Julienned
- 2 whole dried bay leaves
- 2 tbs. dried oregano
- 2 cups red wine
- 1 gallon of beef stock
- 1 pint Franknemuth Brewery Munich Style Dunkel Lager
- First you will want to Julienne all of the onions.
- Then in a large pot pour in the vegetable oil, garlic and bay leaves.
- When the oil is hot, put in the onions and stir it up, coating the onions. (If you feel you need a little more oil the go ahead, but use sparingly).
- Cover the pot with a lid or a piece of aluminum foil to help sweat the onions.
- Saute the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat).
- After all of the onions have turned brown, make a whole in the onions so you can see the bottom of the pan.
- Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan.
- Let the wine reduce slightly and then add the beef stock and the oregano.
- Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock.
- Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165° F.
- Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, gruyere or even mozzarella cheese.
- Place in the broiler part of oven until the cheese is just turning brown.
After you add the beer, you will want to taste it before you keep going. Sometimes the beer may reduce too much and become overbearing. Always taste your foods as you cook. Remember: you can always add more ingredients but you cannot take them out.