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.
Because ...
- 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
soup
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📖 Recipe
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Beer onion soup
Ingredients
- 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
- baguette
- 75 grams cheese mature
- parsley fresh, chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Indication Nutritional Value (Per Person / Portion):
What did I use to prepare this
recipe?
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
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