Tomorrow will be my 6th anniversary with my wonderful husband, Andrew. Yes, we were married on Halloween, and no, we did not wear costumes!

Our plan is to celebrate by dining out at one of our favourite restaurants, Brasa Brasilian Steakhouse in Niagara Falls, http://www.brasaniagara.com/

Since that means an abundance of grilled meat will be on the menu, I thought I’d keep things lighter and meatless tonight. The main dish will be my Sweet Onion and Beer Soup – a recipe that has become a beloved part of our annual St. Patrick’s Day menu, but something equally appropriate on a cool evening like tonight!

Sandra’s Sweet Onion and Beer Soup

Ingredients

• 1 tbsp olive oil
• 6 large sweet onions, such as Walla Wall, Maui, Vidalia, or Mayan, cut into thin slices
• salt
• freshly ground black pepper
• 1 tbsp unsalted butter
• 12 oz can of beer, preferably a slightly sweet one such as a Belgian ale or wheat beer, or a hard cider may be substituted
• 4 cups no-salt-added chicken broth

Heat the oil in a 5-quart pot (preferably one that’s wide and not too tall), over medium heat. Add the onions and season with salt and pepper to taste.

Cook for 25 to 30 minutes, stirring occasionally, until the onions are completely soft. Adjust the heat as needed so the onions do not brown.

Add the butter, stirring to incorporate as it melts. Increase the heat to medium-high and then add the beer.

Once it comes to a boil, cook for 3 to 4 minutes until the beer has reduced. Stir in the broth, then cover the pot and reduce the heat so the liquid barely bubbles at the edges.

Cook for 25 minutes, stirring a few times, then taste and adjust the seasoning as needed. Divide the soup among individual serving bowls and then serve right away (as if you will need to be told that, once you smell this wonderful soup!).

Serve each bowl with a lightly toasted slice of bread topped with melted cheddar on the side, or grilled cheese sandwiches for a more hearty meal.