Add beer to your next onion soup recipe
Adding beer to your next onion soup recipe is entirely possible. You’ll need a good beer. We’ll tell you all about it, let’s get to work!
Autumn and winter seasons are around the corner. This perfect recipe for the cold seasons will pamper our body with its warm temperature. But also with its touch of beer. It is an ingredient that will give more strength to the soup broth providing more depth although for some may be a little strong, everything is about the quantities and the type of beer we will add.
Recipe for Onion Soup with Black Beer
Recipe by Le Coup de Grace
*For 6 persons
3 large onions (1 red, 1 white, 1 Vidalia), sliced
1 green onion, finely chopped
1 large clove garlic, finely chopped
3 tablespoons olive oil
1 x 750 ml of Unibroue’s Fin du Monde black beer
1/2 cup port wine
1/2 cup red wine
4 cups beef broth
1 pinch of dried thyme
1/2 teaspoon celery seeds
1 large bay leaf (to remove before baking)
Salt and ground pepper
6 slices of French bread approximately 1 cm thick
2 cups grated Swiss cheese
1 cup grated fresh Parmesan cheese
In a large saucepan over medium-low heat, caramelize half of the onions (1/2 of each color), green onion, and garlic in olive oil until golden brown, about 20 minutes. Stir often.
Deglaze with the Fin du Monde beer, scraping well the juices at the bottom of the cauldron. Allow to reduce by half or 10-15 minutes.
Add the rest of the ingredients (except the bread and cheese) and season to taste with salt and pepper. This soup is best with a salty side! Bring to a boil, reduce heat and simmer for about 25 minutes.
Preheat the BROIL oven.
Divide soup into 6 bowls and place a slice of bread in each bowl.
Spread the cheese evenly over the whole. Start with Swiss cheese and finish with Parmesan cheese. Place in oven and cook until cheese is golden brown!
Don’t drink and drive. Enjoy responsibly.
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