Best Onion Soup With Beer Recipes

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

Ingredients

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 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

Ingredients

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.

RICH AND SIMPLE FRENCH ONION SOUP

Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

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

Ingredients

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.