Beer Onion Soup

Name: Beer Onion Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 1/4 cup unsalted butter; 4 large yellow onions (sliced thinly); 2 cloves garlic (minced); 1 tablespoon brown sugar; 500 ml beer (lager or pale ale); 1 litre beef broth (low sodium); 1 teaspoon thyme (dried); 2 bay leaves; to taste salt and pepper; 6 slices baguette (toasted); 1 cup Gruyère cheese (grated)

75 min 6 servings Medium

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Beer Onion Soup

A comforting and flavourful twist on classic French onion soup, enriched with the deep taste of beer.

Prep

15 min

Cook

60 min

Total

75 min

Servings

Difficulty

Medium

French onion soup is a beloved classic, with its rich and deep flavours of caramelized onions and hearty broth. By adding beer to the mix, you can elevate this traditional dish into something even more special. The beer adds a unique depth and complexity, perfectly balancing the sweetness of the onions. This beer onion soup is perfect for a cozy evening in, offering warmth and comfort in every spoonful. With its origins in France, this dish has been adapted and cherished by many cultures, and the addition of beer brings a delightful twist that enhances its taste.

Instructions

Melt the butter

In a large pot, melt the butter over medium heat.

Pro tip: Ensure the butter doesn't brown by stirring often.

Caramelize the onions

Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 25-30 minutes.

Pro tip: Add a pinch of salt to help draw out the moisture from the onions.

Add garlic and sugar

Stir in the minced garlic and brown sugar, cooking for an additional 2 minutes.

Deglaze with beer

Pour in the beer and scrape the bottom of the pot to release any browned bits. Simmer for 5 minutes.

Pro tip: Use a wooden spoon to prevent damaging the pot.

Add broth and herbs

Add the beef broth, thyme, and bay leaves. Bring the mixture to a simmer and cook for 20 minutes.

Pro tip: For a stronger thyme flavour, use fresh thyme sprigs.

Prepare the topping

Preheat your oven's broiler. Place the toasted baguette slices on a baking sheet and sprinkle with grated Gruyère cheese.

Pro tip: Broil until the cheese is bubbly and golden, about 2-3 minutes.

Assemble and serve

Ladle the soup into oven-safe bowls, top with a cheese-topped baguette slice, and broil for 2-3 minutes until the cheese is melted. Serve immediately.

Pro tip: Be cautious when handling the hot bowls.

💡

Tips & Tricks

Choose a good quality beer that complements the sweetness of onions, such as a lager or pale ale.
Slice onions evenly to ensure they cook uniformly.
Use a combination of yellow and sweet onions for a balanced flavour.
Toast the bread slices before adding to the soup for extra texture.

Frequently Asked Questions

What type of beer is best for onion soup?

A lager or pale ale works well, balancing the sweetness of the onions.

Can I make beer onion soup ahead of time?

Yes, you can make the soup up to three days in advance and reheat it gently.

How do I store leftover beer onion soup?

Store in an airtight container in the refrigerator for up to three days.

Can beer onion soup be frozen?

Yes, freeze the soup without the bread and cheese, then add them fresh upon reheating.

How do I prevent onions from burning while caramelizing?

Stir frequently and adjust the heat to prevent burning, adding a splash of water if needed.

Serving Suggestions

Serve this beer onion soup with a side of crusty baguette or a fresh, green salad for a complete meal. The soup pairs beautifully with a light, crisp beer for those who enjoy a complementary drink. You can make this soup ahead of time and store it in the refrigerator for up to three days. Simply reheat gently over low heat before serving. If freezing, do so before adding the bread and cheese, then add them fresh upon reheating.

Nutrition per serving

300

Calories

10g

Protein

12g

Fat

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