HEINER BRAU’S BEER ONION SOUP

Prep Time: 45 Minutes
Yields: 8-10 Servings

Comment:
A favorite recipe from Heiner Brau’s Brewmaster Henryk “Heiner” Orlik. The original recipe was based on a recipe from Chef Luke of the Firehouse Brewery in Cleveland Height, Ohio where Henryk was a Brewmaster. This is a perfect soup all year long, but especially delicious during Oktoberfest!

Ingredients:
2 (12-ounce) bottles Heiner Brau Maerzen or an amber style lager
8 cups onions, thinly sliced
¼ cup vegetable oil
salt and ground black pepper to taste
1½ quarts chicken stock
2 small bay leaves
½ tsp dried thyme
⅛ tsp allspice

Method:
In a large stockpot over medium-high heat, sauté onions in vegetable oil until a deep rich caramelization occurs. The caramelization of the onions is the most important step in this recipe because it will give you that beautiful French onion soup look. Be careful not to cook the onions too quickly, as you do not want them to be tart. Season them lightly with salt and ground black pepper. Add remaining ingredients and bring to a boil then reduce to a simmer for 30-minutes or until desired flavor has developed. Season to taste with salt and black pepper.