• 12 yellow onions (sliced paper thin)
• 4 garlic cloves Smashed
• 1/4 worcestershire sauce
• 20oz dark chicken stock
• 20oz Gulf Porter
• 2 T black pepper
• 2 T Kosher Salt
• 1/4 cup of butter or bacon fat

Description:

Yields 6-8 portions

N. David Crews Chef/ Instructor M.D.C.C. Culinary School www.msdelta.edu

Chef/ Owner Crews Culinary Investments Inc. www.chefcrews.com

Instructions:

1.place the sliced onions in the bacon fat and begin to sweat the onions, allow the onions time to because soft (about 30 mins on med high heat, stirring constantly)

2.Once onion have started taking on a light shade of brown, add the smashed garlic and worcestershire sauce.

3.Continue to stir the onion to ensure they do not burn, add the beer, chicken stock and all the seasoning.

4.Reduce the soup on medium heat for about 1 hour.

5.Adjust seasoning before service.

6.serve with a toast crisp floating in the soup and gruyere cheese on top.