·
80 min
4 servings
medium
5.0
1 rating
Stout and Sharp Cheddar Onion Soup
This hearty twist on the classic French onion soup replaces white wine with rich dark stout beer, creating deep, malty undertones that pair perfectly with sweet caramelized onions. Finished with a topping of toasted baguette and melted sharp white cheddar, it is the ultimate savory pub-style comfort food.
Ingredients
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4 large yellow onions, thinly sliced
4 tbsp unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme leaves
2 tbsp all-purpose flour
12 oz dark stout beer
4 cups beef broth
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
8 slices French baguette
1.5 cups sharp white cheddar cheese, shredded
Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2
Add the sliced onions and toss to coat. Cook for 35 to 40 minutes, stirring occasionally, until the onions are deep golden brown and caramelized.
3
Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
4
Sprinkle the flour over the onions and stir constantly for 2 minutes to cook off the raw flour taste.
5
Pour in the stout beer to deglaze the pot, scraping up any browned bits from the bottom.
6
Add the beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 15 minutes to marry the flavors.
7
While the soup simmers, preheat your oven's broiler.
8
Ladle the hot soup into oven-safe bowls.
9
Top each bowl with two slices of baguette and a generous mound of shredded sharp cheddar cheese.
10
Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is bubbly and slightly browned. Serve immediately.
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