5 from 150 votes
French Onion Soup With Lager
French Onion Soup With Lager is a rich, hearty soup made by slowly caramelizing sweet onions, then simmering them with lager beer, beef stock, and herbs. It is topped with toasted baguette slices and melted gruyere cheese for a classic, savory finish. The beer adds depth alongside traditional Worcestershire sauce and thyme.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
4
servings
Calories:
550 kcal
Course:
Soup
Cuisine:
French
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 550
% 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.