Ale & Onion Soup Recipe

Caramelize Onions

In a large, heavy-bottomed pot over medium heat, melt 3 tbs unsalted butter with 1 tbs olive oil. Add the 6 cups thinly sliced yellow onions and 1 tsp granulated sugar. Stir to coat, reduce heat to medium-low, and cook, stirring frequently, until onions are deep golden brown and caramelized, about 35–45 minutes. If onions begin to stick, add a splash of water to deglaze.

Add 3 minced garlic cloves and cook 1 minute more until fragrant. Sprinkle in 2 tbs all-purpose flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste.

Gradually pour in 12 oz amber ale, scraping any browned bits from the bottom of the pot. Allow the beer to simmer for 3–4 minutes to reduce slightly and meld flavors.

Add 4 cups beef stock, 3 thyme sprigs, 2 bay leaves, 1 tsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes. Taste and adjust seasoning. Remove and discard thyme sprigs and bay leaves before serving.

Preheat oven to 375°F (190°C). Toss 4 cups 1-inch bread cubes with 2 tbs olive oil, 1 tbs melted butter, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper until evenly coated.

Spread bread cubes in a single layer on a baking sheet and bake for 12–15 minutes, tossing halfway through, until crisp and golden. Let cool slightly. Reserve a handful (about 1/2 cup) for garnish; the rest will be used for baking on the soup.

Preheat the broiler. Ladle the hot ale and onion soup into ovenproof bowls or crocks, filling each about three-quarters full to allow room for cheese and bubbling.

Distribute the warm house-made croutons evenly over the bowls (about 1/2 to 3/4 cup croutons per bowl).

Combine 2 cups grated Swiss cheese and 1/4 cup grated Parmesan in a small bowl. Pile the cheese mixture over the croutons, covering them completely.

Place bowls on a baking sheet and broil 4–6 inches from the heat until the cheese is fully melted, bubbling, and beginning to brown in spots, about 3–6 minutes. Watch carefully to prevent burning.

Remove from oven and let sit 2–3 minutes (cheese will be very hot). Garnish with 1 tbs fresh thyme leaves and extra croutons if desired. Serve immediately.