FRENCH ONION SOUP WITH BEER
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
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.
GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON
Provided by Michael Chiarello : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
- Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
- Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
ONION AND GARLIC BEER SOUP
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.
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
ONION & BEER SOUP
Lighter than the traditional version & quick to make! If, like me, you're not a beer drinker - I suggest using a light beer - like Molson's Canadian!!!!!!!
Provided by CountryLady
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
- Sprinkle flour over onions& stir in.
- Slowly add the beer, pour in chicken stock and season to taste.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Place toast slices in ovenproof soup bowls.
- Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
- Place under broiler for a couple of minutes to melt cheese.
Nutrition Facts : Calories 636, Fat 28.5, SaturatedFat 12.1, Cholesterol 64.8, Sodium 836.9, Carbohydrate 62.8, Fiber 4.3, Sugar 13.2, Protein 28.3
ONION SOUP WITH BEER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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.
More about "onion soup with beer recipes"
THE BEST FRENCH ONION SOUP WITH BEER - CHEF SOUS CHEF
From chefsouschef.com
5/5 (4)Category Appetizer, Food And Drink, Main, SoupCuisine Canadian, French, North AmericanCalories 502 per serving
- No. 1 | Melt the butter in a large heavy bottom pot set to medium-low heat. Add the onions, garlic and a half teaspoon of salt. Cook down for 30-40 minutes, stirring every few minutes, until lightly browned and tender.
- No. 2 | Turn the heat to medium high. Sprinkle the onions with the flour and stir until the the onions get a deeper brown colour, about 1-2 minutes. Pour in the beer and stir, scraping any bits from the bottom of the pot. Add the stock, bay leaves and thyme. Bring the soup to a boil, then lower to a simmer, cover and cook for 30 minutes. Taste the soup for seasoning and add salt and pepper as desired.
- No. 3 | Preheat your oven to 350°. Butter both sides of each slice of baguette, and lay them on a baking sheet. Place in the oven to toast until golden brown, about 5 minutes per side.
- No. 4 | Switch the oven to broil. Spoon the soup into oven safe bowls, leaving about a quarter inch of space. Top the soup with two slices of baguette, slightly overlapping. Place a handful of cheese on top and set the bowls on a baking sheet. Broil in the oven for 3-4 minutes, until the cheese is bubbling and beginning to brown.
FRENCH ONION SOUP (MADE WITH BEER) - THEKITTCHEN
From thekittchen.com
Servings 2-3Calories 153 per servingEstimated Reading Time 4 mins
- In a large pot, heat the olive oil and 2 tablespoons butter. Once the butter has melted, add the onions, salt, and pepper. Stir together to evenly distribute the olive oil and butter. Cover and keep on medium low heat.
- After about 5 minutes, the onions will be soft. Use a garlic press to crush the garlic, and stir it into the pot with the onions. Add the bay leaf.
- Once the onions are beginning to darken, remove the bay leaf and add the beer. Increase the heat to medium. Let the onions simmer and reduce in the beer. Stir often. Be patient. It will take about 20-30 minutes before the onions reach a deep golden brown. If there are spots where the onions start to stick to the pan and threaten to burn, add a little beef broth and stir.
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