I’ve been adding beer to French Onion soup for as long as I can remember. I know it’s not very French of me… but I don’t care- because it is so Good!!!!!!! The key to great French Onion Soup is to allow the onions to caramelize. Caramelized onions have a rich beefy taste when caramelized correctly, which adds to the flavor of this soup.
6 Tbls butter
3 lb sweet white onion, sliced into ¼ inch rings
3 Tbls brown sugar
½ Tsp salt
2 Tbls Worcestershire Sauce
1 Cup Chicken Stock
1 1/2 cups Dark Beer
(or anything Full Bodied Beer you have on Hand)
2 cups beef stock
1 Tbls Beef Bouillon (I like better than Bouillon brand)
½ Tsp fresh cracker black pepper
4 slices French bread, toasted
8 ounces shredded or sliced Gruyère
In a large pot over medium high heat melt the butter. Add the onions, brown sugar and salt, allow to simmer over low to medium heat, stirring occasionally, until onions are a dark golden brown, at least 30 minutes and up to one hour (the longer onions cook the more flavor develops).
Add ½ cup stout beer, simmer until the beer is reduced and the pan is almost dry.
Add the remaining beer, beef stock and black pepper. Simmer for ten minutes.
Pre heat the broiler on your oven.
Ladle soup into bowls, top with slices of French bread toast and then cheese.
Broil until the cheese has melted.
Note:
An option that takes you away from the broiling process is to slice your French bread, sprinkle gruyere cheese, place it on a baking sheet and put it in a 400 degree oven for 10 minutes or until the cheese has melted and is lightly brown. (We call this cheesy bread and I serve it as a side to go along with our favorite pasta dishes.) Place a slice on top of each soup bowl and serve.
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