This recipe for beer onion soup is delicious at lunch or as a starter. The beer gives a mild sweet flavor with a slight bitterness to this soup, which combines wonderfully with the onions.
Today we start with the beer week with a couple of delicious recipes using beer as ingredient. Because it's October and our German neighbors are having their festivals known as the October Bierfeste, a phenomenon that's also upcoming in the Netherlands (at least in the part where I live).
Now I personally don't like to drink beer. But given the many number of beer fans I'm in the minority. What I do love though is cooking with beer. Because cooking with beer can give a particular flavor to a dish or some extra airiness, making it truly a great addition. Therefor the choice for a week of cooking with beer. I have made some delicious dishes and I hope that it will also apply to you. And if you've got some tips or ideas for a theme week in the future, let me know, because I'm always looking for inspiration.
- you use beer as a seasoning the onions should play the lead in this dish so make sure you choose a light beer and not a too bitter one. Taste before serving and should it seem a bit bitter, add some sugar to decrease.
- you fry the onion for a moment, the sweet flavors will enhance.
- you add flour the soup will bind slightly. Bake the flour though for a while, otherwise you get a raw flour flavor.
It's a good taste!
Recipe Beer onion
Did you make this beer onion soup? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Beer onion soup
- 1 red onion
- 1 shallot
- 1 yellow onion
- 1 clove garlic crushed and sliced thin
- 2 tablespoons butter
- 2 tablespoons flour
- 750 ml vegetable stock
- 200 ml beer any pils is great
- 75 grams cheese mature
- parsley fresh, chopped
- Slice the red onion, shallot and yellow onion into rings.
- Melt the butter over low heat.
- Fry the onions until glaze in 5 minutes.
- Add the garlic and fry for 30 seconds.
- Stir in the flour and while keep stirring with a wooden spoon, bake for another two minutes.
- Pour the broth and beer with the onion mixture and bring to a boil.
- Let simmer for 20 minutes.
- Turn on the grill of the oven.
- Cut the baguette into slices.
- Grate the cheese.
- Chop the parsley finely.
- Ladle the soup into the soup bowl and place slices of bread into the soup.
- Cover with grated cheese and let the cheese melt under the grill.
- Sprinkle with parsley and serve immediately.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Brushes, spatulas and other cooking utensils
- Soup / hotchpot pan