Heiner Brau’s Beer Onion Soup
BATON ROUGE, La. (WAFB) - A favorite dish from Heiner Brau’s Henryk “Heiner” Orlik, the original recipe was 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!
Prep Time: 45 Minutes
Yields: 8-10 Servings
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 ground 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. Reduce to a simmer and cook 30 minutes or until desired flavor has developed. Adjust seasonings to taste with salt and black pepper.
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