Brown Ale French Onion Soup Recipe

Name: Brown Ale French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Cubed French Bread; Non-stick Canola Oil Spray; 1 teaspoon Garlic Powder; 1/2 cups Unsalted Butter; 4 Large Yellow Onions, Sliced; 2 Tablespoons Brown Sugar; 1/2 teaspoons Fine Sea Salt; 3 cloves Garlic, Minced; 2 teaspoons Fresh Thyme, Chopped; 3 Tablespoons Flour; 3/4 cups Brown Ale Beer; 3 cups Beef Stock Or Broth; 1 cup Vegetable Stock; 1 Tablespoon Balsamic Vinegar; Black Pepper To Taste; 6 slices Gruyere Cheese; 6 slices Fontina Cheese

Servings: persons

4 cups Cubed French Bread
Non-stick Canola Oil Spray
1 teaspoon Garlic Powder
1/2 cups Unsalted Butter
4 Large Yellow Onions, Sliced
2 Tablespoons Brown Sugar
1/2 teaspoons Fine Sea Salt
3 cloves Garlic, Minced
2 teaspoons Fresh Thyme, Chopped
3 Tablespoons Flour
3/4 cups Brown Ale Beer
3 cups Beef Stock Or Broth
1 cup Vegetable Stock
1 Tablespoon Balsamic Vinegar
Black Pepper To Taste
6 slices Gruyere Cheese
6 slices Fontina Cheese

1
Spread the cubed French bread on a large baking sheet that has been lined with foil. Spray bread with canola oil spray and season with garlic powder. Place under the broiler and toast the cubes, stirring after a minute or so. Keep a close eye, as the bread is subject to burn quickly. Remove from heat once they are nicely toasted. Set aside.
2
In a large Dutch oven or soup pot, melt the butter over medium low heat. Add the onions and sprinkle with brown sugar and salt. Cook over medium-low heat for 45-50 minutes, stirring occasionally, until the onions are golden and caramelized.
3
Add the garlic and fresh thyme and stir to combine. Cook for an additional 2-3 minutes. Stir in the flour and cook for an additional 2-3 minutes or until golden.
4
Stir in the brown ale, and scrape any brown bits that have gathered on the bottom of the pot. Cook until reduced to almost no liquid. Stir in the beef stock, vegetable stock and balsamic vinegar. Increase the heat to medium-high and bring the liquid to a boil. Reduce the heat and simmer for 30-35 minutes until thickened. Season with black pepper to taste.
5
Divide the soup among oven-safe single serving crocks or baking dishes. Top with toasts and layer one slice of Gruyere and one slice of Fontina on each dish, making sure to completely cover the toasts. Place the crocks under the broiler for 2-3 minutes or until the cheese is melty and bubbly. Keep a close eye that the toasts don't burn. Remove from heat and serve immediately. Enjoy!

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Cubed French Bread, Non-stick Canola Oil Spray, 1 teaspoon Garlic Powder, 1/2 cups Unsalted Butter, and more.

Yes, Brown Ale French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Ale French Onion Soup

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