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1
Saute the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side.
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2
The sausage will not be cooked through.
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3
It will finish cooking in the soup.
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4
Remove from the pan and set aside.
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5
In a large pot, heat the oil over medium-high heat.
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6
Add the onions, salt, pepper and bay leaves; cook, stirring until the onions are slightly caramelized, 12 to 15 minutes.
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7
Add the garlic and cook, stirring until fragrant, about 1 minute.
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8
Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
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9
Gradually whisk in the stock and beer. Add the thyme and bring to a boil.
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10
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour.
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11
During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through.
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12
Remove the cooked sausages from the soup.
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13
Add the cheese, 1/3 cup at a time, stirring until nearly all melted and smooth after each addition.
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14
Remove from the heat and adjust the seasoning to taste.
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15
Ladle into 1 or more thermoses. Place sausages in each thermos.
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16
The hot soup will keep the sausage warm until you are ready to eat it.
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17
Pack a roll for the sausage as well.
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18
When it is time to eat the soup, remove the kielbasa and place it on the roll; soup and a sandwich on the go!
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19
Garnish with parsley, garlic croutons and finely grated cheese.
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20
6 to 8 servings.
