The toasted and sweet caramel notes of Amber Ale adds a sweet twist to this savory dish. Beer, bread and cheese, a match made in heaven!
Ingredients
- 2 bottles of Bell's Amber Ale
- 48 oz beef or vegetable stock
- 1 stick(4 oz) unsalted butter
- 2 oz. extra virgin olive oil
- 3 Tbsp. minced garlic
- 1 bunch of fresh sage, finely chopped
- 3 large Spanish onions thinly sliced
- 3 large red onions thinly sliced
- 4 large leeks, finely chopped
- 2 Tbsp. Worcestershire sauce
- 8 oz. hand grated Derby with sage cheese, or strong cheddar
- Salt and pepper to taste
- Croutons for topping
In the Kitchen
- In a heavy bottomed pan melt the butter and olive oil.
- Add garlic and chopped sage to the pan and cook on very low heat for 15 minutes, stirring regularly.
- Add sliced Spanish and red onions and chopped leaks.
- Add a generous pinch of salt and ground black pepper.
- Stir the mixture and cook slowly with a lid for 45 minutes.
- Remove lid, add both bottles of Bell's Amber Ale and bring slowly to a boil.
- Simmer for 30 minutes.
- Add beef or vegetable stock and Worcestershire sauce to mixture.
- Bring to bowl and simmer on low for 2 hours.
- Taste soup and adjust seasoning with salt and pepper as needed.
- Add additional stock or water if needed for consistency.
- Preheat oven to 450 degrees Fahrenheit.
- Place soup crocks or similar bowl on a baking sheet.
- Ladle soup into crocks.
- Top with croutons and generous covering of grated cheese to form a cover over the soup.
- Bake for 10-15 minutes.
- When cheese is bubbling and has a brown/golden coloring take out of oven and let cool.
Enjoy with Bell's Amber Ale!