French Onion Soup with Beer

Transform your comfort food game with this irresistible French Onion Soup with Beer, a bold twist on the classic recipe! Perfectly caramelized onions form the rich, savory base, elevated by the deep, malty flavors of dark beer like stout or porter. Simmered with aromatic thyme, bay leaf, and robust beef stock, this soup boasts layers of complex flavor in every spoonful. Topped with golden, broiled baguette rounds and a generous blanket of gooey, bubbling Gruyère cheese, it’s the ultimate fusion of hearty and indulgent. Whether you’re serving it as an appetizer or a main course, this easy-to-make yet gourmet dish is sure to impress. Perfect for cozy nights, this recipe highlights keywords like "best French onion soup recipe," "French onion soup with beer," and "caramelized onion soup."

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 6 large Yellow onions, thinly sliced
• 1 teaspoon Granulated sugar
• 3 Garlic cloves, minced
• 2 tablespoons All-purpose flour
• 6 cups Beef stock
• 1 cup Dark beer (e.g., stout or porter)
• 1 Bay leaf
• 3 Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 1 French baguette, sliced into 1-inch thick rounds
• 2 cups Gruyère cheese, shredded

Directions

Step 1

In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-low heat.

Step 2

Add the sliced onions and stir well to coat them in the fat. Cook the onions slowly, stirring occasionally, for about 40 minutes until they are deeply golden and caramelized. If the onions begin to stick, reduce the heat slightly or add a splash of water.

Step 3

Sprinkle the sugar and minced garlic over the onions and cook for an additional 5 minutes, stirring frequently.

Step 4

Stir in the flour and cook for 2 minutes to remove the raw taste, ensuring it is well-incorporated with the onions.

Step 5

Gradually add the beef stock while stirring to prevent lumps. Then pour in the beer and mix well.

Step 6

Add the bay leaf and thyme sprigs, and season with salt and pepper. Bring the soup to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally.

Step 7

Meanwhile, preheat your oven's broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler for 1-2 minutes per side or until golden brown. Remove from the oven and set aside.

Step 8

Once the soup has finished simmering, discard the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into oven-safe bowls and top each with a toasted baguette slice. Generously sprinkle shredded Gruyère cheese over the bread and soup.

Step 10

Place the bowls on a baking sheet and broil them in the oven for 2-4 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.

Step 11

Carefully remove the bowls from the oven and serve the soup hot. Enjoy!

Nutrition Facts

Serving size	1483.6 grams (1483.6g)

Amount per serving	% Daily Value*
Calories	1991

Total Fat 123.60g	158%
Saturated Fat 63.50g	318%
Polyunsaturated Fat 1.30g
Cholesterol 333mg	111%
Sodium 4164mg	181%
Total Carbohydrate 132.30g	48%
Dietary Fiber 17.90g	64%
Total Sugars 44.10g
Protein 81.10g	162%

Vitamin D 48IU	240%
Calcium 2433mg	187%
Iron 5mg	27%
Potassium 1663mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 16.5%

Carbs: 26.9%