I decided to make French onion soup one day but after I started, I realized I didn't have any wine on hand - but I did have beer! You get a hint of beer but still a rich onion flavor. Give it a try - you'll love it!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat 1/4 cup butter in a large saucepan over medium heat; stir in onions and saute until onions are tender and translucent, about 5 minutes. Remove onions with a slotted spoon; set aside.

  • Pour water into the saucepan, cover, and bring to a boil. Stir remaining butter, beef bouillon cubes, and chicken bouillon cube into water until dissolved. Stir in beer, garlic, bay leaf, and sauteed onions; season with pepper. Reduce heat; simmer for 15 minutes.

  • Fill oven-proof bowls 3/4 full with soup. Place bowls on a baking tray; top with croutons and shredded cheese.

  • Bake in the preheated oven until cheese is melted, about 5 minutes. Remove baking tray from oven.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Return soup to the oven; broil until cheese is browned, about 3 minutes.

Cook's Notes:

I used a Canadian Pilsner but obviously you can get creative and use whatever kind of beer you like! I found this to be salty all on its own, so I would taste it before adding any salt. If you have a stock pot large enough, double the recipe and freeze half for a cold winter night.

Nutrition Facts

381 calories; protein 10.7g; carbohydrates 19.7g; fat 27.3g; cholesterol 63mg; sodium 1030.7mg. Full Nutrition
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