Swiss Onion Soup Recipe

Adapted from Mangrove Grill Restaurant

serves 4-6

2 tablespoons olive oil
3 large onions, sliced
12 ounces pale ale beer
3 cups chicken or vegetable broth
2 bay leaves
1/2 teaspoon paprika
1/2 teaspoon celery seeds
1 teaspoon kosher salt (1/2 teaspoon table salt)
2 tablespoons heavy cream
4-6 pieces day old bread, toasted
1 1/2 cups grated gruyere swiss cheese, or other cheese (or 4-6 slices)
2 tablespoons minced fresh parsley

1. Heat a large, heavy bottomed pot over medium heat and add the olive oil. When the oil is shimmering, add the onions. Cook the onions 7-10 minutes, until golden brown. Check the onions often to make sure they do not burn. Pour in the pale ale, use a wooden spoon to scrape up the delicious brown bits at the bottom of the pan and let simmer until reduced by half, about 5 minutes.

2. Add the chicken broth, bay leaves, paprika, celery seeds and salt. Bring the soup to a boil and let simmer for 15 minutes. Taste and season with additional salt if needed. Turn off the heat and swirl in the cream. Ladle the soup into 4-6 individual soup bowls.

3. Turn the broiler to high and with the rack 8-inches below the heating element, toast the bread slices.

4. Place a piece of toasted bread in each soup bowl and then top with some of the grated cheese. Place all of the bowls on a baking sheet and carefully transfer it to the broiler. Watch the soup carefully! It should only take about 3 minutes for the cheese to melt and bubble. Serve with a sprinkling of parsley.