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French Onion Soup With Bock Beer
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- #20229
Fried onions deglazed with bock beer makes for a rich soup with chunky bread croutons and melty cheese to top it off.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
ingredients
64 ounces veal stock (or use half beef and half chicken stock)
4 ounces butter
3 pounds Spanish or yellow onions, sliced thick
6 ounces double or triple bock beer, or a strong stout
1 pound loaf bread, cut into large cubes
20 slices Swiss, Gruyere, or Monterey Jack cheese
directions
Heat the stock in a large pot over medium-high heat. Bring to a boil then reduce the heat to a simmer.
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring frequently, until golden brown (this should take 15-20 minutes). Transfer the onions to the simmering stock.
Pour the beer into the skillet and reduce the heat to low. Deglaze the pan by scraping the bottom of the pan with a wooden spoon. Let simmer for a few minutes then carefully pour the beer into the stock.
Season the soup as needed with salt and pepper.
Turn the oven to broil.
Place bread cubes in individual oven-safe soup bowls. Carefully ladle the soup with onions into each bowl over the bread cubes. Place 2 slices of cheese on top of each. Place the bowls on a baking sheet and place under the broiler. Cook until the cheese is melted and lightly browned.
Carefully remove the soup bowls from the oven and serve hot, letting your diners know that the bowls will be very hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 13, 2009
This was an easy recipe for a soup I was afraid to try to make! I used a VERY LIBERAL amount of lager. Other than that I followed the recipe to the word. It does make very large servings. Thanks for this great recipe!!!! I will now make french onion soup all the time my husband LOVES IT
December 21, 2008
We LOVE this recipe. In fact we've used it several times and passed it on to friends who we share recipes with. I've also used regular Sam Adams beer (original not boch) because that was what I had and still dee-licious. I agree, too, easier than a 3 for sure! Thanks for sharing!
February 11, 2008
very good taste! the onions took a little longer to carmelize but finally turned brown. i used 3 cups beef and 3 cups chicken,both low sodium,because that is what i had. my girlfriend liked it and i only burnt my tongue on my first taste !!
February 11, 2007
This is a great recipe! My husband LOVES French Onion Soup, and I scoured the web looking for a better recipe than I had used previously. This was not only easy, it was absolutely deliscious! We will be sticking with this one!!
February 8, 2007
Very good onion soup. I agree, much easier than 3 rating. I would make this again. I used more beer. YUM
December 22, 2005
Best French Onion Soup I've ever made or tasted. Easier than a difficulty rating of "3". And the "serves 10" assumes VERY generous portions. But don't worry - the leftovers are just as good as the original.