ONION & BEER SOUP
Lighter than the traditional version & quick to make! If, like me, you're not a beer drinker - I suggest using a light beer - like Molson's Canadian!!!!!!!
Provided by CountryLady
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
- Sprinkle flour over onions& stir in.
- Slowly add the beer, pour in chicken stock and season to taste.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Place toast slices in ovenproof soup bowls.
- Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
- Place under broiler for a couple of minutes to melt cheese.
Nutrition Facts : Calories 636, Fat 28.5, SaturatedFat 12.1, Cholesterol 64.8, Sodium 836.9, Carbohydrate 62.8, Fiber 4.3, Sugar 13.2, Protein 28.3
FRENCH ONION SOUP WITH BEER
This is a tasty and easy recipe. We love onion soup, so I came up with this to satisfy our craving on those cold nights.
Provided by C. Taylor
Categories European
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onions into thin slivers lengthwise and add to a pot (nonstick) over medium - medium high flame with the olive oil, butter and salt. Keep stirring until onions have browned (a deep brown), making sure not to burn them.
- Add the flour, garlic powder and herbs, and continue stirring for another few minutes.
- Stir in the beef broth, beer, boullion, and worcesteshire, and bring to a boil. Let simmer for another 10 minutes, making sure there aren't any lumps of flour or onion.
- Toast the french bread. Fill an oven proof ramekin with soup, then top with a slice of bread, a slice of chees and a sprinkle of parmesan. Broil in oven until cheese is golden brown.
EASY CHEESY BEER SOUP
This very rich and creamy beer soup is perfect for game day or to treat yourself if you want to be indulgent. The crumbled bacon puts it over the top!
Provided by Margrettajoy
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
- Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 14.8 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 18.7 g, SaturatedFat 13.1 g, Sodium 1035.5 mg, Sugar 9.8 g
ONION AND GARLIC BEER SOUP
Steps:
- In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among 6 bowls and top it with the Parmesan and the croutons.
ONION-GARLIC SOUP
Make and share this Onion-Garlic Soup recipe from Food.com.
Provided by skat5762
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat.
- Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
- Add flour; stir 2 minutes.
- Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
- Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
- Discard bay leaf.
- Working in batches, puree soup with bread in blender until smooth.
- Return to pot.
- Season with salt and pepper.
- Rewarm soup over medium heat; serve.
Nutrition Facts : Calories 461.8, Fat 18.3, SaturatedFat 10.6, Cholesterol 45.3, Sodium 304.4, Carbohydrate 38.9, Fiber 2.6, Sugar 6.2, Protein 12.5
ONION SOUP WITH BEER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a heavy saucepan. Add the onions and sugar, cover and cook over low heat until the onions wilt, about 10 minutes.
- Increase heat to medium and continue to cook, covered, stirring the onions from time to time, until they are golden. Stir in the beer and cook five minutes longer.
- Add the stock and simmer the soup, covered, over medium heat for about 30 minutes. Season to taste with salt and pepper.
- Divide the soup among four crocks or ovenproof bowls, top each with a crouton and some cheese and broil just until the cheese melts. Serve at once.
BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
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BEER CHEDDAR SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Soup
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
- In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
THE BEST FRENCH ONION SOUP WITH BEER - CHEF SOUS CHEF
From chefsouschef.com
5/5 (4)Category Appetizer, Food And Drink, Main, SoupCuisine Canadian, French, North AmericanCalories 502 per serving
- No. 1 | Melt the butter in a large heavy bottom pot set to medium-low heat. Add the onions, garlic and a half teaspoon of salt. Cook down for 30-40 minutes, stirring every few minutes, until lightly browned and tender.
- No. 2 | Turn the heat to medium high. Sprinkle the onions with the flour and stir until the the onions get a deeper brown colour, about 1-2 minutes. Pour in the beer and stir, scraping any bits from the bottom of the pot. Add the stock, bay leaves and thyme. Bring the soup to a boil, then lower to a simmer, cover and cook for 30 minutes. Taste the soup for seasoning and add salt and pepper as desired.
- No. 3 | Preheat your oven to 350°. Butter both sides of each slice of baguette, and lay them on a baking sheet. Place in the oven to toast until golden brown, about 5 minutes per side.
- No. 4 | Switch the oven to broil. Spoon the soup into oven safe bowls, leaving about a quarter inch of space. Top the soup with two slices of baguette, slightly overlapping. Place a handful of cheese on top and set the bowls on a baking sheet. Broil in the oven for 3-4 minutes, until the cheese is bubbling and beginning to brown.
FRENCH ONION SOUP (MADE WITH BEER) - THEKITTCHEN
From thekittchen.com
Reviews 17Estimated Reading Time 4 minsServings 2-3Calories 153 per serving
- In a large pot, heat the olive oil and 2 tablespoons butter. Once the butter has melted, add the onions, salt, and pepper. Stir together to evenly distribute the olive oil and butter. Cover and keep on medium low heat.
- After about 5 minutes, the onions will be soft. Use a garlic press to crush the garlic, and stir it into the pot with the onions. Add the bay leaf.
- Once the onions are beginning to darken, remove the bay leaf and add the beer. Increase the heat to medium. Let the onions simmer and reduce in the beer. Stir often. Be patient. It will take about 20-30 minutes before the onions reach a deep golden brown. If there are spots where the onions start to stick to the pan and threaten to burn, add a little beef broth and stir.
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