French Onion Soup with Beer
Transform your comfort food game with this irresistible French Onion Soup with Beer, a bold twist on the classic recipe! Perfectly caramelized onions form the rich, savory base, elevated by the deep, malty flavors of dark beer like stout or porter. Simmered with aromatic thyme, bay leaf, and robust beef stock, this soup boasts layers of complex flavor in every spoonful. Topped with golden, broiled baguette rounds and a generous blanket of gooey, bubbling Gruyère cheese, it’s the ultimate fusion of hearty and indulgent. Whether you’re serving it as an appetizer or a main course, this easy-to-make yet gourmet dish is sure to impress. Perfect for cozy nights, this recipe highlights keywords like "best French onion soup recipe," "French onion soup with beer," and "caramelized onion soup."
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 6 large Yellow onions, thinly sliced
- 1 teaspoon Granulated sugar
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 6 cups Beef stock
- 1 cup Dark beer (e.g., stout or porter)
- 1 Bay leaf
- 3 Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 French baguette, sliced into 1-inch thick rounds
- 2 cups Gruyère cheese, shredded
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-low heat.
Add the sliced onions and stir well to coat them in the fat. Cook the onions slowly, stirring occasionally, for about 40 minutes until they are deeply golden and caramelized. If the onions begin to stick, reduce the heat slightly or add a splash of water.
Sprinkle the sugar and minced garlic over the onions and cook for an additional 5 minutes, stirring frequently.
Stir in the flour and cook for 2 minutes to remove the raw taste, ensuring it is well-incorporated with the onions.
Gradually add the beef stock while stirring to prevent lumps. Then pour in the beer and mix well.
Add the bay leaf and thyme sprigs, and season with salt and pepper. Bring the soup to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.
Meanwhile, preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side or until golden brown. Remove from the oven and set aside.
Once the soup has finished simmering, discard the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into oven-safe bowls and top each with a toasted baguette slice. Generously sprinkle shredded Gruyère cheese over the bread and soup.
Place the bowls on a baking sheet and broil them in the oven for 2-4 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
Carefully remove the bowls from the oven and serve the soup hot. Enjoy!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 44.1 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2433 mg | 187% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1663 mg | 35% | |
*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.
