We’re not saying that you need this information in time for St. Patty’s Day—but if you do, know that french onion soup is good for preventing a hangover due to the sugar in the caramelized onions that speeds up your metabolism which in turn burns alcohol, and the way that great gooey glob of cheese on top slows the alcohol entering your bloodstream.
Recipe by Jeff Johnson, kitchen manager at TC’s Mackinaw Brewing Company.
- 4 Vidalia onions
- 2 ounces butter
- 1 ounce Worcestershire Sauce
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 pint Mackinaw Brewing Company Oatmeal Stout
- 2 quarts beef stock
Slice the onions. In a heavy stock pan and over medium heat combine butter, Worcestershire, sugar, salt and garlic. When butter is melted, add onions and sweat them until they are deep brown and fragrant. Add the stout and bring to a boil for 5 minutes, reduce heat. Add beef stock and bring to a simmer. Ladle hot soup in oven-safe crocks and top with homemade croutons and slices of Swiss cheese. Broil until the cheese is golden brown.