Filipino Beer Onion Soup

Get ready to cry for a bit folks. Start by slicing the tops and bottoms from each of the Yellow Onions (14 cups).

Halve and peel the onion.

Julienne the onions and add them to a large mixing bowl.

Toss with Grapeseed Oil (1 Tbsp) and a large pinch of Kosher Salt (to taste).

Place a large frying pan over medium high heat. When hot, add the onions and let them sit so they get some color.

Shake the pan every 5 minutes to make sure all the onions get some color. Lower heat to medium and caramelize for at least an hour. Manage the heat to make sure they do not burn. Add a touch more oil or water to the pan if it needs it.

As the onions caramelize, mince the Garlic (6 cloves).

When the onions are looking good add the minced garlic and a good pinch of Crushed Red Pepper Flakes (to taste). Once you can smell the garlic, it's time to add the beer.

Transfer the onions to a medium to large-sized pot. Crack open that Tecate (1 can) and start pouring. Bring to a boil. Stir from time to time to make sure the bottom of the pan doesn't scorch.

Once boiling, add in the Chicken Base (4 Tbsp) and stir. Simmer for 30 minutes and remember to stir.

Thinly slice the green tops of the Scallion (1 bunch) and set aside.

Shred the Swiss Cheese (1 cup).

Slice the Sourdough Rolls (4) in half and top with cheese. Set aside. Preheat your broiler.

Taste the soup, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Add in the Honey (to taste) a tablespoon at a time if you find it a bit bitter. Cube the Unsalted Butter (3 Tbsp) and add it in bit by bit just before serving. Set aside over low heat.

Place the rolls in the oven to broil until melted and golden brown.

Ladle soup into bowls. Top with that cheesy roll and sliced scallion. Enjoy folks!