Serving Size: 8 oz.

0.2 lbs. butter, whole
2 lbs. yellow onions, julienne
0.1 lbs. garlic, minced
0.2 lbs. shallots, sliced thin
1 cup beer
6.5 cups beer
1 bay leaf
1 sprig thyme

Credited Chef


  1. Caramelize the onions over med.-low heat with butter and herbs, until well caramelized, with about 20 minutes of constant stirring to prevent from cooking unevenly
  2. Once the onions are ready, add the garlic and shallots; sweat them for about 5 minutes
  3. Deglaze with beer and reduce until au sec
  4. Add the vegetable stock and allow to simmer for about 20 minutes
  5. Check for seasoning and adjust if needed