Prep 30 mins
Cook 20 mins
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.
- 3 -4 large onions
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1⁄2 teaspoon herbes de provence
- 1⁄4 teaspoon sage
- 1 tablespoon garlic powder
- 1 quart beef broth
- 12 ounces beer
- 1 chicken bouillon
- 2 tablespoons Worcestershire sauce
- 8 -10 slices French bread
- 8 -10 slices swiss cheese
- 1⁄4 cup parmesan cheese, grated
- 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.
This is good, but I prefer a dry sherry in place of the beer for this type soup. Thanks for a good recipe, will use as an alternative to the French Onion soup we make.
I have made this on a couple of occasions and each time I made it, I got many compliments. This is excellent on a cold autumn night. The beer is excellent to get up all of the carmelized onion bits and adds great depth. Swiss cheese is good on this, gruyere is amazing on it! Thanks Chrissy for the great recipe!