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Onion Soup with Hard Cider
By K. Allen
Article Originally Published in Southern Brew News
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|The holiday season has
arrived. Forty-degree mornings followed by seventy-five degree
afternoons mark Georgia’s arrival into this time of the year.
Whatever holiday traditions are kept usually include friends, family,
food and, of course, for the Beer Wench, beer.
Always on the quest for something interesting to share with you, I have kept my eyes and taste buds on the look out for sumptuous treats. Wandering around Denver, CO during the weekend of the Great American Beer Festival, the Beer Wench discovered a cute bar and restaurant with a few tantalizing treats, The Celtic Tavern. Chef Alfonso Lamas creates to-the-bottom-of-the-toes warming soup called Brittany Onion Soup. Now I had this with a wonderful salad, but it would go great with left over turkey, grilled meats, or as a starter for any meal.
Of course, the Beer Wench wouldn’t be the Beer Wench without the beer pairing. I won’t let you down. You could pair this soup with the cider that is one of its ingredients or something heartier like an oatmeal stout, but if you really want a flavor combination that makes your taste buds happy, try it with this wench’s pairing of Samuel Smith’s Winter Welcome. Brewed in Tadcaster, England with brewing kettles lined with old slate tiles, this English winter warmer complements the onion and spices with its toffee sweetness and tea-like edge of noble hops. The slight green-apple flavor that is the signature of Samuel Smith beers brings out the cider flavoring the soup.
If this warm soup and warming beer don’t toast your toes this winter then nothing will. On a final note, this literary wench feels warm and fuzzy reading the label of Samuel Smith’s bottle noting the quote by Shakespeare, “Blessings of your heart, you brew good ale.”
2 tbsp oil
1 cup cider
4 cups chicken stock
1 tbsp herbs de provincial
1 tbsp yellow curry
salt and pepper
Julienne your onions and saute them in the oil until soft. Add cider, chicken stock, herbs, and curry. Bring to a boil then simmer for a minimum of 30 minutes (this is a soup that can be reheated and kept on warm and it will still be good). Salt and pepper to taste. Garnish with croutons and your choice of white shredded cheese. My favorite is parmesan but any white mild cheese will do.
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