Caramelized Onion and Ale Soup with Beef Ribbons
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- 2 tbsp butter
- 2 tbsp olive oil
- 500 g onions, thinly sliced
- 2 tsp white sugar
- 300 g tenderloin steak, cut into 3/4-in thick slices
- 1 garlic clove, crushed
- 1 cup brown ale
- 1 bay leaf
- 3 cups beef stock
- 2 tbsp chopped fresh parsley
- 1. In large, heavy-based pot, heat butter and 1 1/2 tbsp oil, then stir in onions and sugar. Cover pot with lid and cook, stirring occasionally, over medium heat, 10 minutes. Remove lid, turn up heat and cook, stirring frequently, until onions are softened and golden brown.
- 2. Meanwhile, heat frying pan until very hot. Brush steak slices with remaining oil and season lightly. Fry about 3 minutes per side, turning once, until golden brown but still pink inside. Remove from heat and cover with sheet of foil.
- 3. Add garlic, ale and bay leaf to onions. Bring to boil, then simmer, uncovered, 5 minutes. Add stock, season, then return to boil.
- 4. Slice steak pieces into thin ribbon strips, adding juices to soup. Discard bay leaf. Ladle soup into wide bowls and place meat strips in centre of each. Sprinkle with parsley and serve.