Stout Onion

Soup to warm your bones on a winter’s day. I love this served with my Stout Mustard Cheese Toast!

what you need

  • 1 Tbsp. Butter or Vegetable Oil
  • 2 Bay Leaves
  • 1 tsp. Fresh Thyme
  • 3 cloves of Garlic, finely chopped
  • 6 cups of Onions, thinly sliced into half rings
  • 1 Tbsp. Brown Sugar
  • Salt & ground Black Pepper, to taste
  • 340ml Castle Milk Stout
  • 6 cups of Stock [vegetable or beef]
  • 4 Tbsp. Apple Cider Vinegar
  • 3 medium Potatoes, peeled and cubed
  • 2 cups of Kale or Spinach, shredded
  • Double Cream Plain Yoghurt [optional] to serve
  • Parsley, to garnish

what to do

  • Thinly coat the pot with butter or oil. Add the bay leaves, thyme and onion and stir to combine.
  • Once frying, add the garlic and sugar and season to taste with salt and pepper.
  • Caramelise onions till golden, but not burnt brown [patience is required here, stir every few minutes].
  • Use half the can of Castle Milk Stout to deglaze the onions and prevent them from sticking to the bottom.
  • Add the stock, vinegar and the rest of the Castle Milk Stout, add the cubed potato and boil in the liquid till soft, about 30 minutes.
  • Once slightly thickened, add the shredded kale or spinach to soften, just before serving.
  • Spoon into individual serving bowls, about 6. Top with a dollop of double thick plain yoghurt [optional] and fresh parsley to garnish.

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