With the cold, always feel in need of a hot soup, at least at dinner since lunch spends ' sadly’ in front of the computer at work. This onion soup, leeks, wholemeal bread and beer is a winter evening soup, preferably rain: its scent will calm you and will fill the whole House. Sweet taste and persistent, is a thick creamy soup, Thanks to bread, cooking inside, makes it more substantial. And the next day, If you ever make, is even better… To good use the Sicilian Giarratana onions, a very sweet and very large onion (that can weigh two pounds) which produces the hyblaean mountains and which is Slow Food. But, If you don't find, You can use the common white onions.
ONION SOUP; BREAD AND BEERPrint This
- 1 kg white onions (preferably Giarratana)
- 150 grams of whole grain bread
- 4 Tablespoons extra virgin olive oil fruity
- 40 grams butter
- 2 leeks
- 1 bay leaf
- 150 milliliters of beer
- salt and pepper, to taste
- 25 grams of flour
- 1,5 litres of vegetable stock (made with a carrot, a small onion, a stalk of celery, a sprig of thyme if you have it)
To prepare the onion soup, bread and beer, We must first peel onions, wash them and cut them into thin slices (lacrimerete, o If lacrimerete! Then, keep quite a handkerchief handy). Peel and cut the leeks. Put oil and butter in a large pan.
Heat over low heat, then add the leeks and onions and Cook, stirring frequently, always on low heat for at least 20 minutes. At this stage you should not add broth, because the leeks and vegetables should wither slowly releasing their juices. When onions are soft, Add flour and stir well, then turn up the heat and deglaze with beer. Add salt, pepper and bay leaf.
Evaporate the alcohol for a few minutes and add the chopped bread knife. Then pour in the broth and cook for at least an hour, tasting every now and then to add salt and pepper to taste. The onion soup, bread and beer has become thick and creamy. Thinly slice the green parts of the leeks and dice a bit’ whole wheat bread, toast it in a pan and garnish onion soup, bread and beer with toast and some small slice of fresh leek.
THE PAIRING: With the soups is unusual match something. In any case, with this dish very tasty and hearty we tried the same beer used to cook the soup: the Super, a pure malt and amber (8% ABV) being produced by Piedmont Baladin. For us it's a successful approach and a pleasant discovery, Thanks to its tropical fruit scents, Marzipan, dried fruits and almonds.