- Onions - Olive oil - Garlic - Bay leaf - Sprigs of thyme - Whiskey - Chicken stock - Butter
Heat olive oil over medium high heat in the pot. Add in sliced onions and garlic, stirring frequently until beginning to brown.
Add butter and bring heat to medium. Stir frequently as butter melts and onions caramelize for 20 minutes.
Deglaze the pot with the whiskey and add the bay leaf and thyme. Add in 8 cups of chicken stock, stir and cover.
Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure.
ITALIAN CHICKEN SAUSAGE, WHITE BEAN & KALE SOUP
CLASSIC BEEF BOURGUIGNON
FANCY CREAM OF CAULIFLOWER SOUP