A dinner made with beer

Recently we were on a salad eating kick, and we always like to have a slice of nice bread with our salad. However, we were out of bread so I decided to whip up a batch of beer bread yet again. This time I tried a recipe from Farmgirl Fare. I made the Garlic Herb version with a bottle of Avery White Rascal.

I skipped the glaze. It turned out pretty well, especially toasted with some butter.

Because it’s starting to feel like fall, I settled on making french onion soup for dinner this week. I wanted to make a vegetarian recipe, so I modified this recipe from the Craftzine blog. My modifications were:

  • Cooking the onions with a small amount of vegetable broth rather than a slew of butter
  • Using a bottle of Maredsous along with the vegetable broth to make the stock, instead of sherry. I used 4 cups of vegetable broth, one bottle of beer and probably about one extra cup of water to make sure we would have enough broth to go with all of the onion
  • I added dried thyme to the broth for some extra flavor
So many onions:
After simmering with the beer vegetable broth:
I then ladled the onion soup into a soup crock, topped it with a slice of the beer bread mentioned earlier, and covered it with cheese. After baking in the oven for a few minutes and then using the broiler to finish the top, it was ready to eat!
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