A recipe with a real Oregon flavor
I found the basis for this in a Pacific Northwest cookbook. What follows is my own unique interpretation of the basic theme:
Ingredients:
4-5 sweet yellow onions
1/2 lb. smoked ham
1-2 cloves elephant garlic (minced)
6 tbsp. butter
4 cans chicken broth*
2 bottles amber ale**
1/4 cup ale mustard***
1/4 cup Worcestershire sauce
2 tbsp. flour
1 tbsp. fresh thyme (chopped)
1/2 tsp. allspice
1/4 tsp. cloves
salt & pepper to taste
green onions and sharp cheddar cheese to garnish
* low sodium is preferred, organic is best
** I really enjoy Full Sail Amber
*** there are a number of good brown mustards made with various ales, any will do
Hardware:
Crock pot, dutch oven, or large soup pot
large skillet
chef's knife
cheese grater
whisk
wooden spoon or spatula
ladel
serving bowls (or bread bowls)
Step One:
Slice the onions into half-moon shapes. Add to skillet on medium-low heat, along with one-third of the butter. Allow to cook until the onions are well browned, stirring occasionally. When the onions are fully caramelized, transfer them to the pot (set pot on low heat).
Step Two:
Dice the ham into small pieces. Add to skillet on medium heat, along with another third of the butter. Stir occasionally until the meat is somewhat browned, then transfer to pot.
Step Three:
Add remainder of the butter and the flour to the skillet. Whisk while cooking on medium-high heat to create a roux. Cook the roux until it turns medium-brown. Then, add one bottle of ale and thoroughly deglaze. Bring the liquid to a boil, then pour it all into the pot.
Step Four:
Add all remaining ingredients except for salt, pepper, and garnish to the pot. Simmer on low heat for several hours, with a lid to retain moisture. After a long simmer, taste; add salt and pepper as desired.
Serving:
Ladel into bowls, with sliced green onions and grated sharp cheddar cheese on top. Serve with a mug of the same ale you used in the recipe and a chunk of sourdough bread. If you have bread bowls, use 'em!
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