beer & onion soup

Beer & Onion Soup

I seem to be on a ‘cooking with beer’ kick lately (last week I made a hot chocolate with beer).  I was craving french onion soup but I didn’t want to open another bottle of wine, so I thought, why not use beer instead? It seemed like a perfect match, and I have to say it was pretty darn tasty.

I didn’t really want to call this french onion soup because it’s not quite the same.  French onion soup is kind of simple in terms of the ingredients list. This soup includes spices and flour so it’s a bit heartier and more robust.

beer & onion soup

beer & onion soup

Above is what the soup looked like right after I added the beer.  Mmmm.  I would recommend a stout or a dark beer for this recipe.

One of the keys to good onion soup are some nicely caramelized onions.  There are very few foods that I am willing to spend so much time on but caramelized onions inspire patience.  It takes some time to achieve the right level of softness and sweetness.  That sounds like some kind of bad country song..  Anyways, it can take 40 minutes or more but you don’t have to stand infront of the stove the whole time, as long as you stir them every 5-10 minutes to make sure they’re being cooked evenly, you should be okay.

This article from the Kitchn does a great job of explaining how to caramelize onions.

beer & onion soup

beer & onion soup

Recipe adapted from Food.com’s French Onion Soup with Beer

Beer & Onion Soup

Serves 2-4
Prep time 10 minutes
Cook time 1 hour
Total time 1 hours, 10 minutes

Ingredients

  • 3 medium onions, sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • 2 cups beef broth
  • 6oz beer
  • 1 tablespoon worcestershire sauce
  • 2-4 slices french bread
  • 2-4 slices cheese (swiss, provologne, gruyere, fontina)

Optional

  • 1/2 teaspoon herbes de provence

Directions

1. Add butter and olive oil to pot over medium heat. Add onions and salt then stir them to coat in fat. Allow them some time to caramelize, about 40 minutes. Stir every 5 minutes or so.
2. Add flour, garlic powder and herbs, Stir to coat.
3. Add broth, beer and worcestershire. Stir, turn up heat to medium high and bring to a boil. Turn down heat and allow to simmer for about 10 minutes. While this is happening, toast the french bread and turn on the broiler.
4. Pour soup in oven proof serving dishes. Top with bread and cheese. Broil 2-3 minutes until cheese melts.

Published by