Bavarian Beer Onion Soup

Title: Bavarian Beer Onion Soup
Categories: Soups-, Onion
Yield: 6 Servings

———————————SACHET BAG———————————
1 Bay leaf
1/2 ts Dried basil
1/2 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Fennel seed
1/2 ts Ground nutmeg
1/4 c Black peppercorns

5 Onions; sliced 1/4″ thick
1 ts Garlic; crushed
3 tb Butter
5 c Water
1 1/2 c Beer; use Pilsner Beer
1/2 tb Maggi seasoning
4 tb Beef base; See Note

To make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel
seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a
string. If you don’t have cheesecloth, use a coffee filter.

Meanwhile, saute onions and garlic in butter until deep brown. Transfer to
a saucepan and add the water and beer. Bring to a boil. Add the sachet bag
of spices, the maggi Seasoning and the beef base. Simmer slowly for 30

Note: all-natural paste beef base is available at Albertsons.

Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland,
Oregon. Taken from article by Linda Nygaard Danielson, Oregonian FoodDay,
Jan. 21, 1997. Mastercook adapted by Brenda Adams,

Recipe by: Der Rheinlander Restaurant, Portland, Oregon / badams

Posted to recipelu-digest Volume 01 Number 480 by Jan Crow
on Jan 08, 1998