Soup

Cabbage Onion Soup

4 cloves garlic, minced

1 large sweet onion, sliced

½ head small cabbage, shredded (4-6 cups)

4 tbsp butter

32 oz beef broth

12 stout beer (420 Sweet Water Extra Pale Ale)

1 package onion soup mix

3-4 slices of crusty bread, toasted until crunchy

½ cup shredded Swiss cheese

½ cup shredded mozzarella cheese

¼ cup parmesan cheese

Sauté garlic and onions in butter until tender and lightly browned, about 20 minutes.  Add cabbage, beef broth, onion soup mix and beer.  Bring to boil and reduce heat; cover simmer 30-45 minutes or until cabbage is tender.  Stir often.

Spoon into crocks or oven proof bowls and lay bread over top; sprinkle with cheeses and salt and pepper. Place under broiler for 2-3 minutes until cheese bubbles.  Let cool slightly and serve.

© Crackerberries 2012

Swedish Onion Soup

It doesn't make any sense...you use Swedish onions, yet the "infamous they" call it French Onion Soup. Seeing how my husband is a good middle-aged American Swedish country boy, we call it Swedish Onion Soup.

3 large Swedish onions
3 cloves garlic, minced
4 tbsp butter or margarine
32 oz beef broth
1 cup merlot wine
1 pkg. onion soup mix
1 tsp Dijon mustard
½ cup shredded mozzarella cheese
¼ cup shredded Asiago cheese
2 slices Swiss cheese
2 large slices of French Baguette, cut on an angle and toasted


Peel and thinly slice onions; sauté with garlic in butter or margarine, over medium high heat for about 15 minutes, until they start to brown. Add beef broth, wine, soup mix, Dijon mustard and simmer 10-15 minutes, stirring occasionally. Pour mixture into crocks and top with baguette slices. Sprinkle shredded cheese and top with slices of Swiss cheese. Place crocks on baking sheet and broil 1-2 minutes just until cheese has browned. YUM!

© Crackerberries 2009