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French Onion Soup with Brown Ale Recipe

There is nothing more comforting on a chilly day than a bowl of hot French onion soup, especially one made with beer!

Christopher Cina Dec 25, 2016 - 3 min read

French Onion Soup with Brown Ale Recipe Primary Image

There is nothing more comforting on a chilly day than a bowl of hot French onion soup, especially one made with beer! Use a good beef stock (homemade is best) and take the time to caramelize the onions properly.

Active preparation time: 15 minutes
Total time: 2½–3 hours
Serves: 6–8

4 lb (1.8 kg) yellow onions, julienned
4 Tbs butter
4 Tbs all-purpose flour
1 1/2 cup (12 fl oz/355 ml) Humboldt Brown or similar brown ale
1 oz (28 g) fresh Italian parsley
1 oz (28 g) fresh thyme
1 tsp black peppercorns
1 tsp whole mustard seed
4 whole allspice berries
2 cloves
2 qt (64 fl oz/1.9 l) beef stock
Croutons or sliced baguette
2 cup shredded Comté Cheese Association Comté

In a large pot over low heat, cook the onions in the butter, stirring occasionally. This process may take several hours to caramelize the onions properly.

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Once onions have softened, reduced, and are the color of butterscotch, sift the flour evenly over the onions. Stir in the flour and let cook for 10 minutes. Stir in half the ale, scraping up any bits on the bottom of the pan. Increase the heat to medium, and bring to a simmer. Add the remaining beer and return to a simmer.

Create a sachet of the herbs and spices by wrapping them in cheesecloth and tying the bundle with twine. Add the sachet and the beef stock to the pot. Bring to a simmer and let cook for an hour.

Remove the sachet and serve the soup in crocks with croutons or sliced baguette and shredded Comté cheese.

Beer Suggestions: Pair with the remaining Humboldt Brown (Paso Robles, California). Also pairs well with Upslope Brown Ale (Boulder, Colorado).

Get 84 new recipes made with beer as well as successful cooking and pairing tips from Tired Hands Brewing and learn to brew with seasonal ingredients with beer recipes from Scratch Brewing in Craft Beer & Brewing Magazine®’s 2016 issue of Cooking With Beer. Order your copy today!

PHOTO: MATT GRAVES

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