The Onion Soup

 In paid partnership with Olaf Brewing

Post contains sponsored links

How does a serving of steaming onion soup and a bite of a crunchy garlic bread sound to you? Maybe you’ve been ordering in, or binge eating a little more than usual and want to eat well at home, a lighter meal without compromising the satisfying experience of dining?

This soup is charming for its balanced sweetness of tenderly caramelized onions, and the extra tang comes from the hazy beer and nutritional yeast. At the same time, a few dried mushrooms maximize the umami experience. Whether you are gathering your family around the table or treating yourself with some alone time, I wish you enjoy this recipe that I created with Olaf Brewing to celebrate simple joys of life like the pleasure of eating well.

Ingredients:

Soup: 

• yellow onions
• garlic
• extra virgin olive oil
• margarine
• salt 
• sugar
• all-purpose flour
• nutritional yeast flakes
• delicious beer
• bay leaf
• dried white mushrooms   
• organic vegetable stock

For serving:

• slices of bread 
• garlic cloves
• extra virgin olive oil
• vegan cream cheese 
• Olaf Brewing New England IPA
• fresh chives 
• dried herbs

It might feel impossible for some to feel jolly amidst the uncertainty of matters, but one thing is for sure, we can celebrate change! Besides, the summer is almost here, and the sun invites us to notice all the goodness in our lives. Family, pets, friends, and nature! Food, resilience, imagination, and the heavenly internet. Let’s raise a glass for the opportunity to share another delicious meal.

We have this day to be grateful for so many local businesses that keep us alive and, of course, the breweries! What would we do without the elegantly foaming beverages? Kippis, as we say here in Finland, for this beautiful classic onion soup that is so good that it’s like a hug from the inside, illegally crunchy bread and a unique New England IPA from Olaf Brewing that woos the thirst with the refreshing, crisp aroma. May we feel like Kings and Queens for a moment and enjoy this culinary setting together.

Combining onions and modern NEIPA

Olaf Brewing was born out of fascination towards the folklore that still hovers over of the St. Olaf’s Castle in Savonlinna. The impressive towers still stand on its grounds pompously while providing an unforgettable sight for a picnic that makes beer tasting a full-on experience! (That’s my whole-hearted recommendation for this summer’s top road trip destination). The story tells that these characteristic hops that make the Leatherman NEIPA so gutsy have traveled from afar to reach the thirsty mouths of us, stalwarts.

Leatherman relocated from New England to our home in Savonia. With him, he brought sacks full of the most aromatic hops from the new world. And the haze, he did not forget that.

-Olaf Brewing

I set my mind on cooking up my version of the elegant French onion soup when I got my hands on the bold New England IPA. I have been dreaming about combining craft beer and flavor jammed onions, and here was my chance. You won’t believe how seductive this combo is, really, the nuances of umami, beer, and spices, indeed play tricks with your brain.

The gentle cooking method teases out the sweet onion taste, as the heat works with the fats to soften and color them. One crucial detail is the bay leaf, as it cuts the heaviness of the dish and adds a delicate, almost tea-like flavor into the soup. Only one leaf works magic, as it enhances the taste of other ingredients in the recipe. You cant put your finger on the taste necessarily, but you’ll notice if it is not there. The key is to let it simmer in the soup for long enough to cut the sharpness of a dry or fresh leaf.

To deepen the sapidity of the recipe, I added some nutritional yeast and the hazy, hoppy beer. Together these shape up a classy palate that comes alive when served. I love it when the serving represents all textures for the delight of the eater. The crunchy bite of garlic brushed bread, a spoonful of hot velvety soup and sophisticated layers of hops, wheat, and attitude,  form a compelling trinity!

Support Local Businesses

As you might already know, I have a few things in common with the guys at Olaf Brewing. We call this gem Savonlinna, situated in Lakeland, Finland, our home, and are into the art of beer like nobody’s business. Also, we have an eye for tempting esthetics. The Brewery presented a smooth move by refreshing their brand image this spring. And now are they not only rocking a new name but also new looks.

It’s sometimes heartbreaking when a brand that you love goes and cuts bangs, but in this case, that was the right move! Just look at the color and the style of the new etiquettes! The visuals of the bottles are crispy and inviting, yet the insides are the same reliable quality. In my opinion, a remake is successful when one cannot choose which brew to pick from the shelf because they all look like candy. See for yourself!

These times can be challenging for businesses, and maneuvering in the changing market might not be a walk in the park. Therefore I find it comforting that we can choose to support the ones that matter to us. Businesses and the people behind the companies! I’m especially proud of my favorite Brewery’s witty pivotal moves during the crisis to ensure the production of modern craft beer also in the future.  Cheers, to Olaf Brewing!

Limitations spark appreciation

I miss going to restaurants. As much as I enjoy the silence and privacy of my home, thinking about the ambiance of a busy diner, the cooking noises from the kitchen, the sounds of cutlery, and the delicate clanging of wine glasses make me feel a little blue. Laughter. The smell of fire grill, garlic, onion, and spices that are sizzling in a pan. The staff that is seamlessly maneuvering in the sea of tables, almost as they are invisible. Bottles open, that gushing sound of beer bubbling into a glass. Candles, a little bit of music, not too much, just a little, to make it feel like home. You know what I mean, don’t you?  Yeah, we all do.

But not that we are at home we can make the best of it. This situation is the most incredible chance to create an atmosphere in the comfort of our homes. We can appreciate the art of preparing and serving food and eating it with intention. Maybe you want to change the order or layout of your dining room for a different experience. Maybe set the table and decorate it with some plants, or your favorite herbs? Change it up a tad and have a breath of fresh air blow throw the mundane eating regime.

Dining at home is an opportunity to get together, connect, and have a conversation and to eat nourishing, beautiful food. Together, staying present, without phones and games. Sitting down for meals is not always possible in our “regular” lives, but now it might be more so. Have a conversation, get to know how people you live with are doing. Chew each bite a little longer. Feel the long sip of beer tickle your taste buds. Savor what you have prepared. Make a menu together and explore some new recipes! Why don’t you get some bottles of beer, organic onions, and get cooking?

Slow cooking

Slow cooking can slow you down. And just in the right way, especially if you are about to lose it with this limiting, stale situation. Maybe you haven’t had any time for yourself, or just feel sluggish and uninspired. I’ve got a reminder for you. Cooking is an activity that, eventually, will make you feel more in charge and satisfied when you get to taste what you have prepared. And the empowering vibe expands when your co-diners recognize it too! Cooking for others is a thoughtful yet relatively simply executed gift.

Following a recipe can also be very comforting, like a guided meditation in a very yummy way. Start slow, and on every step, focus on what you are doing. Stay present. Keep moving and breathe. Maybe invite an assistant or two to help with the prepping. Take your time -especially with peeling and slicing the onions. We all know that its mind-boggling to go at them peels in a rush.

The instructions

First, pull your apron around your waist, get a large cutting board, and your sharpest knife. By this point, I usually feel like some sort of a samurai. And on occasion, might behave like one too; focused and with effortless sway of the blade taking care of the business, in this case slicing the onions thinly. Without shedding a tear, naturally, as of kitchen samurais, don’t cry. And in case you feel like you need a good old cry, you may perfectly well use these onions as a scapegoat. In a zen-like flow, I keep on going until all the onions and garlic are thinly sliced and ready to sweat. Then pause and take a long breath in, and equally long breath out. You know what’s coming, you got it, the refreshing reward, a swig of the freshly opened brew. Yes, you should have some, the recipe calls only for  1 1/2 deciliters anyway!

Now that you are in a feel-good mood, choose a large pot for your soup set it on medium heat, and measure olive oil and margarine to melt. Add sliced garlic and yellow onions to the pan and let them sweat under a lid for ten minutes or so. Then close the lid and measure in salt & sugar and keep on sauteeing on medium heat for fifteen minutes or until the onions are beautifully golden brown. I let my onions turn a little darker because I love the deep sweet flavor that develops within a few extra minutes.

In the meanwhile boil the vegetable stock in another pan. When the onions are browned just the way you like them, sprinkle all-purpose flour and nutritional yeast flakes into the mix and stir.

Pour vegetable stock on top of the onions and give it a good swirl with a wooden spoon. Now it is time to add what’s left of the beer. If it is all gone, just open another one. Then toss in the bay leaf and a couple of slices of dried mushroom. Let it bubble under a lid for twenty minutes. When the soup is ready, remove the bay leaf and mushrooms. Be mindful of the overall saltiness of your soup, as it depends significantly on what broth you are using. Check the amount of salt and adjust accordingly. The umami and flavors are decadent, so a little salt goes a long way.

Now we will focus on the delicious bread you’ll serve with the soup and glass of NEIPA. Here is a recipe for a loaf that I love, and it works so well when toasted! And it’s a tad simpler, no-knead, you know. Whatever bread you choose to use, toast the olive oil brushed bread slices in the oven in 225 degrees Celcius for ten minutes and turn around. In this case, the crunchier, the better. Cut a fresh garlic clove into halves and rub it onto the hot bread slices, you’ll witness it melts into the crust, and the flavor will be astonishing. Spread with a plant-based spread and serve with a cold beer and deliciously flavorful soup! Bon appétit!

 

Print 2