Organic Onion And Ale Soup
Organic Onion And Ale Soup
This healthy soup is great as an appetizer. It's easy to make for when you have lots of people over.
Servings
6
Ingredients
- 1/4 cup extra-virgin olive oil
- organic fresh parsley or chives for garnish
- kosher salt
- freshly ground pepper
- 1/2 cup pale ale
- 4 cup organic low-sodium vegetable both
- 1 cup vegan organic mozzarella
- 4 cup 1-inch cubes sourdough or ciabatta bread
- 1 1/2 pound sweet organic onions, thinly sliced
Directions
- Heat 2 tablespoons olive oil in a heavy-duty pot over medium-high heat. Add onions and reduce the heat to medium. Cook, sitrring occasionally until the onions begin to brown, about 5 to 7 minutes.
- Sprinkle with 1/2 teaspoons salt and continue to cook, scraping the bottom of the pot frequently until the onions are well browned, 20 to 30 minutes. Add the ale and bring to a boil over high heat. Reduce the heat slightly and simmer until most of the ale has evaporated; about 2 minutes. Add the vegetable broth and simmer for 10 minutes to allows the flavors to blend.
- Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the bread cubes with the remaining 2 tablespoons olive oil. Spread in a single layer until golden. Bake for 7 to 10 minutes.
- Remove from the oven, push the bread cubes closely together and sprinkle with the cheese. Bake until the cheese is melted and bubbly, about 3 minutes.
- Sprinkle with parsley or chives.