Beer french onion soup
- Preparation 10 min
- Cooking 1 h
- Servings 6
- Freezing Absolutely
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🧅 A legendary soup for true comfort lovers
French onion soup is already a monument. But when you add Fin du Monde beer, a splash of port, red wine, and onions caramelized slowly with patience and love, you enter seriously next-level territory. This is not a shy little soup eaten in a rush. This is a steaming, deep, complex bowl that smells like a kitchen that took its time and warms you right down to your boots.
The onions are slowly caramelized until almost jammy, the beer deglazes the pot and lifts every single flavorful bit stuck to the bottom, and the broth welcomes all of it to build a rich base, lightly sweet, with just the right balance of bitterness and roundness. The port and red wine add an almost vinous depth that turns this soup into a true main dish.
And then, as if it weren’t already indulgent enough, it’s finished with a slice of bread and a generous layer of Swiss and Parmesan cheese, broiled until bubbly, golden, and dangerously irresistible. The kind of soup that makes you forget winter, traffic, and everything else. A soup that demands silence at the first spoonful. This is without a doubt one of the best beer-based onion soups I’ve ever tasted!!!
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🧅 Take your time with the onions
Slow caramelization is key. Rushing this step will give you sweetness, but not depth.
🍺 Choose a beer with character
A strong blond or Belgian-style ale adds complexity without overpowering the soup.
🧂 Season gradually
The broth reduces and intensifies. Taste and adjust seasoning as you go.
🥖 Use sturdy bread
French bread or baguette holds up better under the broth and cheese.
🧊 Freezing tip
Freeze the soup without bread and cheese. Add the topping only when reheating and serving.
Ingredients
- 3 big onions peeled and thinly sliced (1 red, 1 white, 1 Vidalia)
- 1 green onion, finely chopped
- 1 big garlic clove, finely chopped
- 3 tablespoons olive oil
- 1 × 750 ml bottle Fin du Monde beer (or another strong Belgian-style beer)
- 1/2 cup Port
- 1/2 cup red wine
- 4 cup beef broth
- 1 pinch of dried thyme
- 1/2 teaspoon celeri seeds
- 1 Bay leaf (to remove before broiling)
- Salt and pepper
- 6 slices of French Bread, about 1/2 inches thick
- 2 cups grated swiss cheese
- 1 cup fresh parmesan cheese, grated
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Preparation
- In a large pot at medium-low heat, add the olive oil and slowly caramelize half of the onions (1/2 of each), garlic and the green onion about 20 minutes.
- Deglaze with the Fin du monde beer and bring to a boil. Lower heat and simmer to reduce half, about 10-15 minutes.
- Add the rest of the ingredients ( except for the bread and cheese ) then season with salt and pepper, to taste. This soup is better on the salty side! Bring to a boil again and lower heat, simmer for another 25 minutes.
- Preheat oven at broil.
- Put the soup into 6 bowl and add a slice of bread on top.
- Cover each bowl with the rest of the cheese. Start with the swiss and finish with the parmesan. Put in the oven until the cheese is golden crisp!
Yes. Any strong blond beer, Belgian-style ale or tripel works very well.
No. Most of the alcohol evaporates during simmering, leaving only flavor. If you are looking for an alcohol-free version, I strongly suggest another recipe hahaha!
Absolutely. It’s even better the next day.
Yes. Freeze without the bread and cheese, then add them when reheating.
French bread, baguette or sourdough are ideal.
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