Wednesday, March 29th
Created by Jon Bonnell, Chef at Bonnell’s Fine Texas Cuisine
2 large yellow onions, cut into julienned strips
1 tablespoon (1/2 ounce) butter
1 tablespoon vegetable oil
4 cloves fresh garlic, minced
1 12 oz. bottle Rahr & Sons Ugly Pug black lager
1 tablespoon granulated onion
1 tablespoon kosher salt
1 teaspoon celery salt
1 teaspoon balsamic vinegar
4-5 sprigs fresh thyme
2 bay leaves
1 quart chicken stock
1. In a heavy bottomed soup pot, sauté the onion in butter and oil over medium heat. Stir often and cook until the onions have all caramelized to a nice brown color on all sides. Be careful not to cook them too fast or the bottom of the pot will burn.
2. Once onions are nicely browned, add in the garlic and simmer for 1-2 more minutes. Then, add in the beer and bring to a simmer for 1 full minute.
3. Add in all remaining ingredients and simmer lightly for 8-10 minutes.
4. Remove the springs of thyme and the bay leaves. Serve hot.
Optional: top with a thick slice of Gruyere cheese and brown under a broiler or with a torch.