Onion Beer Soup
Warm up your culinary senses with this rich and hearty Onion Beer Soup, a delightful twist on the classic French onion soup. Perfect for cozy evenings or impressing guests, this recipe features caramelized yellow onions simmered in a robust base of amber ale and beef broth, enhanced with aromatic thyme, garlic, and a touch of sweetness. A toasted baguette slice topped with bubbly, golden Gruyère cheese crowns each serving, delivering the ultimate comfort food indulgence. With its deep, beer-infused flavor and silky texture, this soup combines rustic charm with gourmet flair. Ideal for beer lovers, cheese enthusiasts, and anyone seeking a satisfying bowl of soul-warming goodness!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions
- 1 teaspoon sugar
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 1 cup beer (amber ale or lager)
- 4 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 loaf baguette
- 1.5 cups Gruyère cheese
Instructions
Peel and thinly slice the yellow onions into even slices.
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the sliced onions and sugar. Stir well and cook on medium-low heat for 30-35 minutes, stirring occasionally, until the onions are caramelized and golden brown.
Mince the garlic and add it to the pot. Cook for 1-2 minutes until fragrant.
Sprinkle the flour over the onions and stir to coat them. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beer, stirring constantly to deglaze the pan and scrape up any browned bits on the bottom.
Add the beef broth, bay leaf, and thyme. Stir well and bring to a gentle simmer. Reduce the heat to low and let simmer uncovered for 15 minutes.
Season the soup with salt and black pepper. Taste and adjust seasoning as needed.
Preheat your oven broiler on high. Slice the baguette into ½-inch thick rounds and lightly toast them on a baking sheet under the broiler. Keep an eye on them to prevent burning.
Ladle the soup into oven-safe bowls, leaving some space at the top. Place a toasted baguette slice on top of each bowl and sprinkle generously with Gruyère cheese.
Place the soup bowls on a baking sheet and broil in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
Carefully remove the bowls from the oven and serve the soup immediately, garnished with a sprig of thyme if desired.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 8155 mg | 355% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 45.6 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2390 mg | 184% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2059 mg | 44% | |
*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.
