Danish Creamed Onion And Beer Soup

By davidgoodman

Ingredients

• 6 T (3/4 stick) butter
• 8 medium onions (about 2 lbs.), minced
• 1 garlic clove, minced
• 1 1/2 c. chicken stock or broth
• 2 12 oz. bottles dark beer or ale
• 1 c. half-and-half
• 1 tsp. dry mustard
• 1/2 tsp. ground nutmeg
• 5 egg yolks
• salt and freshly ground pepper
• paprika

Preparation

Step 1

1. In a large saucepan, heat the butter, add the onions and garlic, and cook over low heat about 15 minutes, stirring.

2. Add the stock, transfer the mixture in batches to a blender, purée and return to another saucepan.

3. Add the beer, cream, mustard and nutmeg, bring mixture to a boil, reduce by about 1/2 cup (or till slightly thickened) and remove from the heat.

4. In a small bowl, whisk the egg yolks, gradually whisk in about 1/4 cup of the hot beer mixture, then whisk the yolk mixture back into the beer mixture.

5. Cook the soup over low heat till it has the desired consistency, never allowing it to boil. Add salt and pepper to taste, ladle into soup bowls and sprinkle a little paprika on top.