Sly Fox Brewing Co. chef Nick Millione uses some of the brewery‚Äôs best beers for his trademark dishes, like Royal Weisse Mushroom Chicken and beer-battered fish and chips. But perhaps no menu item receives as much attention‚ÄĒand scrutiny‚ÄĒas the Sly Fox Onion Soup. According to founder Pete Giannopoulos, ‚ÄúThe local monsignor, who‚Äôs traveled around the world, claims it‚Äôs the best he‚Äôs ever had. He was even instrumental in getting involved in our internal quality control, as he insisted that they didn‚Äôt taste the same at both restaurants. Being a man of God, I thought we had better ensure that he could get exactly the same superb reaction at both places, and that was accomplished.‚ÄĚ
- 5-6 medium-large Spanish onions, julienned
- 1‚ĀĄ2 cup granulated sugar
- 16 ounces O‚ÄôReilly‚Äôs Stout
- 6 ounces salted butter
- 4 ounces Minor‚Äôs beef base
- 10 slices Swiss cheese
- 20 slices Provolone cheese
- 1 loaf brioche bread
• Place chopped onions, granulated sugar and butter into a large stockpot and sweat the onions over medium heat until soft and translucent, about 15 minutes. Meanwhile, mix the beef base with a 1/2 gallon of hot water to create a concentrated beef stock. Add the beef stock and stout to the stockpot and simmer 5 minutes.
• Remove the mixture from heat and pour into a large storage container. Add more water to bring mixture to roughly 2 gallons of soup. Stir soup with an ice paddle until warm and refrigerate.
• When ready to serve, place 2 to 3 croutons of sweet brioche bread in a 6-ounce ramekin and fill with soup. Top with 1 slice of Swiss cheese and 2 slices of provolone cheese and place under a broiler for 3 to 5 minutes, or until cheese is blistered and golden brown. Garnish with sliced green onions and serve.