Best French Onion Soup With Beer Recipes

FRENCH ONION SOUP

Steps:

• For the soup: In a large pot over medium heat, melt the butter. Add the sliced onions and cook, stirring regularly, until the onions are a rich, caramelized brown. Deglaze the pot with the sherry and cook until the alcohol is cooked off. Add the chicken stock and simmer for 30 to 45 minutes. Season with salt and pepper.
• For the plating: Preheat the broiler.
• Ladle about 10 to 12 ounces of soup into 6 ovenproof crocks. Top each serving with a crostini followed by 2 slices of Swiss cheese.
• Place the crocks on a baking sheet and place under the broiler on the top shelf of the oven. Cook until the cheese is melted and browned.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

ONION SOUP WITH BEER

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.