Recipe: Amber Ale Onion and Sage Soup

The toasted and sweet caramel notes of Amber Ale adds a sweet twist to this savory dish. Beer, bread and cheese, a match made in heaven!

Ingredients 

• 2 bottles of Bell's Amber Ale
• 48 oz beef or vegetable stock
• 1 stick(4 oz) unsalted butter
• 2 oz. extra virgin olive oil
• 3 Tbsp. minced garlic
• 1 bunch of fresh sage, finely chopped
• 3 large Spanish onions thinly sliced
• 3 large red onions thinly sliced
• 4 large leeks, finely chopped
• 2 Tbsp. Worcestershire sauce
• 8 oz. hand grated Derby with sage cheese, or strong cheddar 
• Salt and pepper to taste
• Croutons for topping

In the Kitchen

• In a heavy bottomed pan melt the butter and olive oil.
• Add garlic and chopped sage to the pan and cook on very low heat for 15 minutes, stirring regularly. 
• Add sliced Spanish and red onions and chopped leaks.
• Add a generous pinch of salt and ground black pepper. 
• Stir the mixture and cook slowly with a lid for 45 minutes. 
• Remove lid, add both bottles of Bell's Amber Ale and bring slowly to a boil. 
• Simmer for 30 minutes. 
• Add beef or vegetable stock and Worcestershire sauce to mixture. 
• Bring to bowl and simmer on low for 2 hours. 
• Taste soup and adjust seasoning with salt and pepper as needed. 
• Add additional stock or water if needed for consistency.
• Preheat oven to 450 degrees Fahrenheit.
• Place soup crocks or similar bowl on a baking sheet. 
• Ladle soup into crocks. 
• Top with croutons and generous covering of grated cheese to form a cover over the soup. 
• Bake for 10-15 minutes. 
• When cheese is bubbling and has a brown/golden coloring take out of oven and let cool. 

Enjoy with Bell's Amber Ale!