Cooking with Beer: Choose Your Booze French Onion Soup

This recipe sounds so good. I am already a huge fan of French Onion Soup- I think I just love the cheese, especially when its crispy on the sides! Is it wrong that I kind of wish that the weather cooled down so that I could make this soup?

Ingredients (Recipe doesn’t indicate how many servings) 

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  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 lbs yellow onions
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon all purpose flour
  • 4 cups beef stock
  • 12 oz beer or wine of your choice
  • cubed bread, toasted
  • 1/2 lb shredded Gruyere cheese
  • minced fresh thyme for garnish
The Tiny Table gives this tip about beer choice. “What kind of beer should you use? I recommend darker ales and stouts. Smithwick’s is a good choice and you can’t deny Guinness is awesome for cooking. You can use any good Scottish ale or a nice stout. Porters and brown ales are a good choice too. I don’t like using IPAs because their hoppiness leaves the soup a little too bitter.”
  1. In a large soup pot with a lid, melt the butter and olive oil over medium-low heat. While the butter and olive oil melt, slice the onions with a mandoline or use sharp knife so your onions are as thin as possible.
  2. Add the onions to the butter and olive oil and stir to coat. Cover and let cook for 15 minutes. Stir the onions and cover again for 15 minutes.
  3. Remove the lid and add the sugar and salt and raise the heat to medium-high. Continue cooking, stirring more frequently.
  4. Once the onions are a deep brown color and start sticking to the pot, reduce the heat to medium low. Sprinkle in the flour and cook 2-3 minutes.
  5. Add 1 cup of beef stock to deglaze the pot, scraping up the onions and brown bits stuck to the pot.
  6. Stir in the remaining stock, add in the alcohol and turn the heat to low.
  7. Cover the pot again and let the soup simmer for at least 30 minutes to combine the flavors.
  8. While the soup is simmering, heat the oven to 425 degrees.
  9. Cut the bread into cubes and spread out on a sheet pan covered with foil. Drizzle with olive oil and sprinkle with salt and pepper.
  10. Toast the cubes in the oven until golden about 5-8 minutes. Place the bread cubes in oven safe soup bowls.
  11. Ladle the soup onto the bread cubes and top with a generous amount of shredded cheese.
  12. Set onto a sheet pan covered in foil and bake for 10-12 minutes until the cheese is melted and browned to your liking. Let cool for 5 minutes, then enjoy!

Tamre from The Tiny Table offers a bunch of cooking tips to make sure this soup comes out just right. I encourage you to check out her blog for some other food inspirations. Check out The Tiny Table for a perspective from someone who is passionate about food, not just recipes.


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