Brown Onion Ale and Cheddar Cheese Soup
Indulge in the cozy, pub-style flavors of Brown Onion Ale and Cheddar Cheese Soup, a rich and comforting dish brimming with rustic charm. This recipe features caramelized yellow onions that add a deep, sweet complexity, paired beautifully with the malty notes of brown ale and the creamy sharpness of melted cheddar cheese. Thickened with a touch of flour and enriched with heavy cream, this velvety soup is packed with hearty goodness and made even better with a garnish of fresh thyme. Perfect for chilly days, it’s a satisfying meal on its own or an inviting starter when served with crusty bread for dipping. Ready in just over an hour, this one-pot wonder brings together bold ingredients and comforting textures in every spoonful. Keywords: caramelized onions, cheddar ale soup, beer cheese soup, pub-style recipe, comfort food.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 large Yellow onions (thinly sliced)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons All-purpose flour
- 1 cup Ale (such as brown ale or amber ale)
- 5 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 Bay leaf
- 1 teaspoon Fresh thyme (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 slices Crusty bread (for serving, optional)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until the onions are caramelized and golden brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the caramelized onions and stir well to coat. Cook for 2–3 minutes to eliminate the raw flour taste.
Slowly pour in the ale, stirring constantly to deglaze the pot and scrape up the browned bits from the bottom.
Add the chicken or vegetable stock and bay leaf. Increase the heat to bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 15 minutes.
Remove the bay leaf and stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring after each addition until melted and smooth.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with fresh thyme, if desired. Serve hot with slices of crusty bread for dipping.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 483 mg | 37% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
