{"id":1248,"date":"2015-06-04T13:33:16","date_gmt":"2015-06-04T17:33:16","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/french-onion-soup-with-fin-du-monde\/"},"modified":"2026-09-04T15:35:25","modified_gmt":"2026-09-04T19:35:25","slug":"beer-french-onion-soup","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/beer-french-onion-soup\/","title":{"rendered":"The Best French Onion Soup with Beer and Port"},"content":{"rendered":"

\ud83e\uddc5 One of my first recipes, and it never left<\/strong><\/h3>\n

I developed it years ago for a beer company. A contract, and a pot of onions that spent an entire afternoon on the stove. The contract ended a long time ago. The soup stayed.<\/p>\n

And now everyone who makes it comes back with the same line: best French onion soup they have ever had. Not the best of the winter. Of their life. It has been happening for years, so I stopped pretending to be humble about it.<\/p>\n

This is my winter signature.<\/p>\n

\ud83c\udf77 Three kinds of alcohol in one pot<\/strong><\/h3>\n

Beer, port, red wine. That is what makes this one different, and I have never seen anyone else do all three.<\/p>\n

The strong blond beer deglazes and lifts every bit of caramelized onion stuck to the bottom. The port brings sweetness and an almost syrupy roundness. The red wine tightens the broth and gives it grip. Each one has a job. Pull one out and the soup is still fine. Keep all three and it turns into something else.<\/p>\n

\ud83e\uddc0 The broiled top, and what comes after it<\/strong><\/h3>\n

A slice of bread, Swiss, Parmesan on top, under the broiler until it bubbles. The Swiss stretches, the Parmesan crusts over. Two cheeses, two jobs.<\/p>\n

That said, be honest with yourself: this is not dinner. It is rich, it is indulgent, but nobody leaves the table full on a bowl of soup alone. At my place it goes out as a starter and the real meal follows.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\uddc5 One of my first recipes, and it never left I developed it years ago for a beer company. A contract, and a pot of onions that spent an entire afternoon on the stove. The contract ended a long time ago. The soup stayed. And now everyone who makes it …<\/p>\n","protected":false},"featured_media":9526,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"The Best French Onion Soup with Beer and Port","_yoast_wpseo_metadesc":"This French onion soup is made with beer, port and red wine for extra depth, topped with melted Swiss and Parmesan 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