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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Magic Onion Soup in a Howl-ed Out Bread Bowl


When I found out that Magic Hat was looking for recipes, I was up to the challenge! Born in the same place that Magic Hat was, I often visit South Burlington and many memories come to me about growing up in Vermont: cold winter nights, maple sugar men, hot apple cider on the holidays, and visits to the Magic Hat brewery for a few extra carbs on marathon weekend! Vermont is home and home brings comfort. Therefore, I thought I would try to throw a few memorable ingredients into one of our comfort foods, French Onion Soup. With a touch of maple syrup and a healthy dose of Howl, I am thrilled with how this twist on my usual soup recipe came out. Enjoy!
Ingredients3 tablespoons butter
3 large Vidalia onions, thinly sliced
4 beef bouillon cubes
3 1/2 cups water
1 cup apple cider
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon Vermont maple syrup
2 teaspoons Worcester sauce
1 bottle Howl (3/4 cup for recipe, the rest for you while cooking!)
2 Bread Bowls of your choice
Shredded sharp cheddar cheese
Cooking Instructions1. In large soup pan, heat butter (medium heat).
2. Insert Vidalia onions and cover. Sweat the onions for approximately 25 minutes. Onions should be a golden-brown color before moving to step 3.
3. Add beef bouillon cubes, water, cider, salt, pepper, maple syrup, Worcester sauce, and 3/4 cup Howl.
4. Bring to boil.
5. After boiling, simmer soup on low for 30 minutes to 1 hour, covered. This is a good time to enjoy the rest of that Howl bottle!
6. Once done simmering, hallow out bread bowls. Pour a healthy serving of soup into the bowl.
7. Cover hot soup with shredded sharp cheddar cheese.
8. Enjoy with another bottle of Howl on the side!
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