Join us November 9 at 1pm for a class on the art of vegetable fermentation! Learn how to make these delicious, highly nutritious foods, and how to incorporate them into your diet. For more information and to sign up, visit the classes page.
Thank you for loving our classes! At your request, we’ve added two more classes to the fall line-up! Now you can also join us on November 30 and December 21 for our “Double-Header Cheemaking Class.” See the classes page for more information.
Sam’s Onion Soup
- 2 lbs. Onions
- 1 head garlic, crushed (Cherry Grove Organics)
- 1 quart chicken or vegetable broth
- 12 oz (1 bottle) Dark Beer (Stout or Porter) or Black Style Beer
- 1/3 lbs. CGF Rosedale, grated
- 1 baguette (Village Bakery) sliced and toasted
- Salt and Pepper to taste
- 1 bunch Thyme, chopped
Julienne onions and heat medium stock pot over low heat. Add 1 tablespoon oil, and then add onions. Caramelize onions over low heat for 30 to 45 minutes, stirring occasionally. Add garlic 5 minutes before the onions are done.
After adding the garlic, add 6 to 12 oz beer, depending on taste. Then reduce the volume of liquid by half. When reduced, add the chicken/vegetable broth. Bring mixture to a simmer and reduce by 1/4 volume. Add chopped thyme and season with salt and pepper to taste.
Ladle hot soup into oven-safe bowls, place a crostini on top with some Rosedale, and then place under the broiler until brown. Enjoy!