Onion Soup With Beer Recipes

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ONION SOUP WITH BEER



Onion Soup With Beer image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons butter
4 cups thinly sliced onions
1 teaspoon sugar
3/4 cup amber beer
4 cups brown beef or veal stock
Salt and freshly ground black pepper
6 rounds toasted or stale French bread
2/3 cup slivered Gruyere cheese

Steps:

  • Melt butter in a heavy saucepan. Add the onions and sugar, cover and cook over low heat until the onions wilt, about 10 minutes.
  • Increase heat to medium and continue to cook, covered, stirring the onions from time to time, until they are golden. Stir in the beer and cook five minutes longer.
  • Add the stock and simmer the soup, covered, over medium heat for about 30 minutes. Season to taste with salt and pepper.
  • Divide the soup among four crocks or ovenproof bowls, top each with a crouton and some cheese and broil just until the cheese melts. Serve at once.

ONION & BEER SOUP



Onion & Beer Soup image

Lighter than the traditional version & quick to make! If, like me, you're not a beer drinker - I suggest using a light beer - like Molson's Canadian!!!!!!!

Provided by CountryLady

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
4 cups sliced onions (about 4 medium)
1 tablespoon sugar
1 tablespoon flour
1 cup dark beer
3 cups chicken stock
salt & freshly ground black pepper
4 slices crusty bread, toasted
2 tablespoons chopped fresh parsley
2 cups grated gruyere cheese

Steps:

  • Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
  • Sprinkle flour over onions& stir in.
  • Slowly add the beer, pour in chicken stock and season to taste.
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • Place toast slices in ovenproof soup bowls.
  • Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
  • Place under broiler for a couple of minutes to melt cheese.

Nutrition Facts : Calories 636, Fat 28.5, SaturatedFat 12.1, Cholesterol 64.8, Sodium 836.9, Carbohydrate 62.8, Fiber 4.3, Sugar 13.2, Protein 28.3

FRENCH ONION SOUP WITH BEER



French Onion Soup With Beer image

This is a tasty and easy recipe. We love onion soup, so I came up with this to satisfy our craving on those cold nights.

Provided by C. Taylor

Categories     European

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 -4 large onions
2 tablespoons butter
2 tablespoons olive oil
salt
pepper
2 tablespoons flour
1/2 teaspoon herbes de provence
1/4 teaspoon sage
1 tablespoon garlic powder
1 quart beef broth
12 ounces beer
1 chicken bouillon
2 tablespoons Worcestershire sauce
8 -10 slices French bread
8 -10 slices swiss cheese
1/4 cup parmesan cheese, grated

Steps:

  • Cut the onions into thin slivers lengthwise and add to a pot (nonstick) over medium - medium high flame with the olive oil, butter and salt. Keep stirring until onions have browned (a deep brown), making sure not to burn them.
  • Add the flour, garlic powder and herbs, and continue stirring for another few minutes.
  • Stir in the beef broth, beer, boullion, and worcesteshire, and bring to a boil. Let simmer for another 10 minutes, making sure there aren't any lumps of flour or onion.
  • Toast the french bread. Fill an oven proof ramekin with soup, then top with a slice of bread, a slice of chees and a sprinkle of parmesan. Broil in oven until cheese is golden brown.

ONION AND GARLIC BEER SOUP



Onion and Garlic Beer Soup image

Categories     Soup/Stew     Beer     Garlic     Onion     Parmesan     Fall     Gourmet

Yield Makes about 12 cups, serving 6

Number Of Ingredients 9

4 pounds onions (about 10), sliced thin
4 large garlic cloves, minced
2 tablespoons olive oil
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
2 tablespoons sugar
2 tablespoons unsalted butter
4 slices of day-old rye bread, crusts discarded and the bread cut into 1/2 inch cubes
freshly grated Parmesan as an accompaniment

Steps:

  • In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

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  • No. 1 | Melt the butter in a large heavy bottom pot set to medium-low heat. Add the onions, garlic and a half teaspoon of salt. Cook down for 30-40 minutes, stirring every few minutes, until lightly browned and tender.
  • No. 2 | Turn the heat to medium high. Sprinkle the onions with the flour and stir until the the onions get a deeper brown colour, about 1-2 minutes. Pour in the beer and stir, scraping any bits from the bottom of the pot. Add the stock, bay leaves and thyme. Bring the soup to a boil, then lower to a simmer, cover and cook for 30 minutes. Taste the soup for seasoning and add salt and pepper as desired.
  • No. 3 | Preheat your oven to 350°. Butter both sides of each slice of baguette, and lay them on a baking sheet. Place in the oven to toast until golden brown, about 5 minutes per side.
  • No. 4 | Switch the oven to broil. Spoon the soup into oven safe bowls, leaving about a quarter inch of space. Top the soup with two slices of baguette, slightly overlapping. Place a handful of cheese on top and set the bowls on a baking sheet. Broil in the oven for 3-4 minutes, until the cheese is bubbling and beginning to brown.

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