3 pounds Yellow onions, julienned
½ ounce Garlic, minced
3 ounces Andouille, diced small
½ Tablespoon Fresh Thyme, chopped
1 ounce Butter
½ bottle Abita Turbo Dog
1 quart Veal Stock
1⁄3 cup All-purpose Flour
¼ Tablespoon Creole Seasoning
½ Tablespoon Kosher Salt
In a medium-sized heavy-bottomed stockpot, melt butter over high heat. Add yellow onions and a pinch of salt. Stir onions constantly until deeply caramelized (about 30 minutes).
Reduce heat to medium. Add garlic, andouille and thyme, and continue cooking for 10 minutes, stirring constantly.
Add beer and reduce until almost dry. Carefully sprinkle in flour, stirring constantly until all is incorporated. Continue stirring for 10 minutes.
Slowly whisk in cold veal stock. Increase heat to high, whisking constantly. When mixture comes to a slight boil, reduce heat to low and simmer for 20-30 minutes, stirring occasionally. Season with Creole seasoning and salt.
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