Bitches Brew

We have a confession to make. That beer we reviewed below, you know
the Double Arrogant Bastard? Well…we got arrogant and used it in the
recipe that precedes this, our Frenchy Onion Soup.
The traditional French Onion Soup does, after all, rely on beef broth
and wine for strong, dark flavor and color–things we surely can’t be
expected to mimic with mushroom stock and a couple of white onions
right?
Everything about the soup we made, from the texture (those onion
half-moons looking like stinky noodles) to the color (deep ale brown)
to the melty, oozey crouton fromage (duh) was amazing. Just like we
imagined. Then we sipped a scorching spoon. It was the most bitter
brew we’ve ever tasted.
Don’t ever think you can cook with a beer that involves a double
amount of hops and malt, and clocks in at over 10 percent alcohol by
volume. Do yourself a favor and use a sweet, pretty beer for this one.
Then it’s all good.

Beer Onion Soup
1 stick butter (or 1/3 cup margarine)
4 white onions, sliced
4 cloves garlic, minced
4 shallots, minced
12 oz. Fat Tire (or similar sweet ale)
2 cups vegetable broth
2 Tbs. thyme
4 bay leaves
salt and pepper to taste
1 baguette
1 small chunk aged gouda
1. Toss a stick of butter in a large saucepan on high heat. Once
bubbling add the onions you’ve sliced in half-moon shape, garlic and
shallots. The gnarly-smelling stuff should nearly fill your saucepan.
Let the onions cook down by half, or until slightly brown (approx. 10
minutes) making sure to stir often.
2. Add the beer and keep on high heat until you achieve a rolling
boil. Bring down to medium and let cook until beer is reduced by half
(approx. another 10 minutes).
3. Add the broth, herbs and spices. Cover with a lid and let simmer
<!– D(["mb","for about 30 minutes.
4. &amp;nbsp; &amp;nbsp; &amp;nbsp;Preheat your oven to broil.
5. &amp;nbsp; &amp;nbsp; &amp;nbsp;Take your baguette (it\'s OK a little crispy) and slice 2 inch-think
rounds to serve on top of your soup. Grate your gouda.
6. &amp;nbsp; &amp;nbsp; &amp;nbsp;Ladle yourself a couple bowls of piping hot soup, throw one
baguette round on each, then generously sprinkle your cheese on top of
that. Place your bowls (carefully now) in the oven to broil the cheesy
crouton tops for about 1 minute. Serve with a dollop of grain mustard
if desired.
Beverage:
Soundtrack: Air\'s 10,000 Hz Legend