French Onion Soup With Lager
User Reviews
5
French Onion Soup With Lager
Description
This French Onion Soup variant uses thinly sliced sweet onions caramelized gently over about 45 minutes until soft and deeply golden, which builds the foundation of its flavor. Adding lager beer along with beef broth, Worcestershire sauce, freshly ground black pepper, salt, a bay leaf, and thyme infuses the broth with complexity and a subtle malty note from the beer. After simmering, the soup is portioned into oven-safe bowls, topped with toasted baguette slices, and covered with grated gruyere cheese. Broiling melts and browns the cheese to a bubbly crust.
The soup offers a balance of sweet onion richness, savory meaty broth, and creamy, melted cheese. The toasted bread adds texture and soaks up the flavorful liquid. It is served hot, ideal as a comforting starter or light meal.
The recipe can be adapted for vegetarian diets by substituting vegetable stock for beef stock. Ingredients such as beer, Worcestershire sauce, and bread can be chosen gluten-free to accommodate dietary restrictions. The soup can be made ahead to step four and refrigerated for up to two days before finishing with bread and cheese to broil.
Ingredients
- 3 tablespoon butter
- 5-6 onion thinly sliced (about 6 cups, large; sweet
- 12 oz lager
- 5 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper fresh ground
- ½ teaspoon salt
- 1 bay leaf
- 1 tablespoon thyme or 1 teaspoon dried thyme leaves, fresh leaves
- 1 baguette cut into 2" slices and toasted
- 2 cups gruyere cheese grated
Instructions
- In a large stockpot or dutch oven, heat oil over medium-high heat.
- Add the onions to the pot
- Turn heat to medium low, and cook uncovered for about 45 minutes, stirring occasionally, until onions are soft and caramelized. Watch carefully for any signs of burning, and turn heat lower if needed.
- Add the beer, beef broth, Worcestershire sauce, black pepper, salt, bay leaf and thyme, stirring well. Bring heat up to a boil, then reduce to a simmer and allow to simmer for 15-20 minutes. Remove bay leaf.
- Preheat broiler to medium high
- Put six French onion soup bowls or oven-safe soup bowls on a baking sheet and ladle soup into each one.
- Put toasted french bread on top of each, and pile shredded cheese on top of the toasted bread.
- Broil for about 5 minutes, or until cheese melts.
- Serve Hot
Notes
- Caramelizing onions takes significant time (around 45 minutes) but is essential for developing flavor; watch carefully to prevent burning.
- Use vegetable stock instead of beef stock for a vegetarian version.
- Choose reduced sodium or no-salt beef stock to control sodium content.
- For gluten-free diets, use gluten-free beer, Worcestershire sauce, and gluten-free baguette.
- The soup can be prepared up to the simmering step, then cooled and refrigerated for up to two days before finishing with bread and cheese and broiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1384mg | 58% |
| Potassium | 960mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 742mg | 74% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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