Spiced Onions And Ale Soup
|Onions||4 Large, thinly sliced (Walla Walla Variety)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Pale ale||1 1⁄2 Cup (24 tbs) (Golden)|
|Chicken stock||8 Cup (128 tbs)|
|Cornstarch||2 Tablespoon, dissolved in 1/2 cup cold water|
|Cold water||1⁄2 Cup (8 tbs)|
|Diced bacon||1 Cup (16 tbs), cooked until crisp (Apple Cured)|
|Minced garlic||3 Tablespoon|
|Ground allspice||1⁄4 Teaspoon|
|Chopped fresh thyme/1 teaspoon dried thyme||1⁄4 Cup (4 tbs)|
|Grated extra sharp cheddar cheese||2 Cup (32 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
1)In a heavy and large saucepan, melt the butter over medium heat. Stir fry onion on reduced heat for about 12 minutes until evenly caramelized.
2)Add in mustard, stock and ale. Simmer for about 15 to 20 minutes.
3)Now add corn starch mixed in water and bring to boil and let boil for 3 to 4 minutes.
4)Reduce heat and let simmer. Now add in bacon, allspice, garlic, thyme, pepper and salt.
5)Serve hot garnished with cheese and green onion.