Beer & Onion Soup

Beer & Onion Soup

A personal favourite this. A dark ale works best—I usually use Guinness ale (not stout)—but anything flavoursome will do. Serves a couple of hungry people.

  • 4 large onions, sliced
  • 50g (2 oz) butter
  • 500ml (1 pint) bouillon or vegetable stock
  • half a baguette, halved
  • 200g (7 oz) cheddar cheese, grated
  • pinch sugar
  • half a bottle of beer
  1. Melt the butter in a large pan and fry the onions on a low heat for a good half an hour, adding the sugar after about ten minutes to help the onion caramelise—this is very important. When they’re browned and sticking to the pan, add the bouillon or stock and the beer, and simmer for another thirty minutes.
  2. When nearly ready to serve, lightly toast both sides of the baguette halves, then sprinkle the cheese on the inner sides and grill until bubbling. Place as much of these as you can fit into large bowls, then spoon the soup over to serve.

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