Jul 13 2026
Restaurants›Pyrénées›Soupe Aux Oignons Rôtis, Bière Boréale Rousse, Croûtons Gratinés Recipe

Soupe Aux Oignons Rôtis, Bière Boréale Rousse, Croûtons Gratinés Recipe

Inspired by Pyrénées
Time1h 10m
Serves4

French roasted onions soup, amber Boréale beer, cheese croutons

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Ingredients

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Soup

Croutons

Method

Soup Preparation

  1. 1

    Roast the Onions

    Preheat your oven to 400°F (200°C). Slice the onions into thin wedges and toss them with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for about 30-40 minutes, or until they are caramelized and golden brown, stirring occasionally.

  2. 2

    Combine Ingredients

    In a large pot, sauté the roasted onions with minced garlic over medium heat for 2-3 minutes. Add the amber beer, beef broth, thyme, and bay leaves. Bring to a simmer and cook for about 20 minutes to let the flavors meld.

  3. 3

    Season

    Remove the bay leaves and taste the soup. Adjust seasoning with more salt and pepper if needed.

Crouton Preparation

  1. 4

    Prepare Croutons

    While the soup simmers, slice the baguette into thick slices. Melt the butter and brush it over one side of each slice. Sprinkle the grated Gruyère cheese on top.

  2. 5

    Toast

    Place the bread on a baking sheet and toast in the oven for 5-7 minutes, or until the cheese is bubbly and golden.

Serving

  1. 6

    Serve

    Ladle the soup into bowls, top with a cheesy crouton, and enjoy your Soupe aux oignons rôtis!

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