Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Beer adds a depth of flavor to this soup that can't be beat! Using beef and chicken broth enhances the flavor too. So simple!

Recipe Summary test

prep:
15 mins
cook:
52 mins
total:
1 hr 7 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions; cook, stirring frequently, until well browned, about 20 minutes. Add garlic; stir constantly for 1 minute. Pour in beef broth, chicken broth, and pale ale. Stir black pepper and bay leaves into the soup.

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  • Bring soup to a simmer. Cover and simmer until flavors combine, about 30 minutes.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler on low. Spread French bread slices on a baking sheet.

  • Broil French bread slices until very lightly toasted, 30 seconds to 1 minute. Divide mozzarella cheese and Parmesan cheese evenly over bread.

  • Broil bread until cheeses are bubbly and browned, 1 to 2 minutes.

  • Ladle soup into serving bowls and top each bowl with a slice of French bread.

Cook's Note:

If onions aren't browning well in step 1, add 1 to 2 tablespoons white sugar to help with this.

Nutrition Facts

288 calories; protein 10.3g; carbohydrates 42.5g; fat 7.4g; cholesterol 5mg; sodium 1181.3mg. Full Nutrition
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