Onion Soup With Beer
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
6 large bowls
ingredients
- 907.18-1133.98 g onions
- 78.78 ml olive oil or 78.78 ml butter
- 2 garlic cloves
- 44.37 ml flour
- 4.92 ml paprika
- 340.19 g dark beer
- 1892.72 ml beef broth
- 6-8 slice French bread, cut about 1 inch thick
- 88.74-118.32 ml parmesan cheese, grated
- 473.18-709.77 ml swiss cheese, shredded
directions
- Cut onions in half lengthwise, then into lengthwise slivers.
- In 5 to 6 quart kettle over medium heat, heat olive oil (or melt butter) and add onions. Cover and cook until limp, about 10 minutes.
- Uncover and cook, stirring often, until onions brown lightly, about 15 minutes.
- Reduce heat to medium-low if onions begin to brown too quickly.
- Mince 1 of the garlic cloves and add, along with flour and paprika, to onions, stirring to blend flour into mixture.
- Remove from heat and gradually stir in beer and 2 cups of the broth.
- Return to heat and bring to a boil, stirring.
- Cover, reduce heat, and simmer for 1 hour. (Soup base can be cooled and refrigerated at this point for up to 2 days.).
- Preheat oven to 325°F.
- Place bread slices on a baking sheet. Peel remaining clove of garlic, cut it in half, and rub it on both sides of each bread slice.
- Bake in preheated oven until crisp and lightly browned, 30 to 40 minutes. Sprinkle each slice with 1 T of the Parmesan cheese.
- To the soup base, add remaining 6 cups broth; bring to a gentle boil and season to taste.
- Divide soup among 6 to 8 ovenproof serving bowls. Arrange bowls on a shallow, heat-proof baking sheet.
- Top each bowl with a slice of toasted French bread. Divide Swiss cheese evenly and sprinkle over bread slices.
- Place baking sheet about 6 inches below broiler and broil until cheese is bubbling and lightly browned, 6 to 8 minutes. Check periodically, since broilers are finicky. Serve immediately.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?