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Nutrition Facts
Serving Size 1 (531g) Recipe makes 4 servings
Calories 636
Calories from Fat 256		(40%)
Amount Per Serving		%DV
	Total Fat 28.5g	43%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 836mg		34%
Potassium 564mg		16%
Total Carbohydrate 62.8g		20%
	Dietary Fiber 4.3g	17%
	Sugars 13.2g
Protein 28.3g		56%
detailed view... how is this calculated?

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Onion & Beer Soup

Recipe #77393 | 35 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: CountryLady
Nov 27, 2003

Lighter than the traditional version & quick to make! If, like me, you're not a beer drinker - I suggest using a light beer - like Molson's Canadian!!!!!!!

SERVES 4 (change servings and units)

Ingredients

2 tablespoons oil
4 cups sliced onions (about 4 medium)
1 tablespoon sugar
1 tablespoon flour
1 cup dark beer
3 cups chicken stock
salt & freshly ground black pepper
4 slices crusty bread, toasted
2 tablespoons chopped fresh parsley
2 cups grated gruyere cheese

Directions

1
Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
2
Sprinkle flour over onions& stir in.
3
Slowly add the beer, pour in chicken stock and season to taste.
4
Bring to a boil, reduce heat and simmer for 5 minutes.
5
Place toast slices in ovenproof soup bowls.
6
Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
7
Place under broiler for a couple of minutes to melt cheese.

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Featured Reviews for This Recipe

From: BLUE ROSE

On Jan 13, 2009

This was different! Quite surprised with how good this came out. For the onions I chose to use Kittencal's Perfect Caramelized Onions.

0 people found this review helpful

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From: MaggieMac

On Sep 7, 2007

I made this soup for an Oktoberfest dinner last year and it was a hit! I regularly get requests for it.

0 people found this review helpful

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From: chia

On Dec 15, 2003

this was outstanding! great onion flavor. i sliced 4 onions, sweated them in oil and butter for half an hour and needed 5 cups of stock to cover.i actually simmered this for half an hour, then followed the recipe. everyone enjoyed this

4 people found this review helpful

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From: Geema

On Jan 1, 2004

Maybe I did something wrong. Neither my Dh nor I cared for the taste of this soup. We used a bottle of good Bass Ale, but it just didn't blend well with the onions and the chicken stock and gave a rather bitter flavor to the soup. Sorry CL...I really wanted to like this soup and think that perhaps it's just not in tune with our taste buds.

2 people found this review helpful

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Read all 6 reviews