Puree of onion soup

 
                            PUREE OF ONION SOUP
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Vegetables                       Appetizers
                 Cheese/Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PHILLY.INQUIRER-----
      1/4   c            UNSALTED BUTTER
   12       oz           BOTTLE DARK BEER
    4                    MEDIUM ONIONS SLICED,8 CUPS
      1/2   lb           SHARP CHEDAR CRUMBLED
    4       c            VEAL STOCK,OR LOW
                         SODIUM BEEF BROTH
      1/2   ts           SALT
                         FRESHLY GROUND PEPPER
      1/8   ts           FRESHLY GRATED NUTMEG
 
       MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW
   HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND
   COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK
   30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS
   TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER
   AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES.
       MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER
   MEDIUM HEAT.BOIL UNTIL REDUCED BY HALF.REMOVE FROM
   HEAT,ADD CHEESE,STIRRING UNTIL MELTED.TRANSFER MIXTURE
   TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL
   SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND
   STRAIN RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR
   FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH.RETURN
   PUREE TO PAN.ADD RESERVED LIQUID AND CHEESE
   MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE
   PIPING HOT IN TUREEN.MAKES 5 SERVING
  
 
 
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