Onion Pub Soup

Onion Pub Oh Yes!!  Beer is the perfect marriage for caramelized onions. Extra oozing bubbling cheeses takes this soup over the top, pun intended. 

Onion Pub Soup



3 tablespoons butter

4 sweet onions, sliced

3 tablespoons butter

4 sweet onions, sliced

3 tablespoons butter

1 leek, washed and sliced (white and light green parts only)

3 cloves garlic, chopped

6 ounces beer

1 tablespoon honey

2 sprigs of fresh thyme

2 bay leaves

2 tablespoons flour

3 cups beef broth

2 cups chicken broth

3 capfuls Worcestershire Sauce

1 tablespoon sherry wine vinegar

Dash of black pepper

Swiss cheese, fontina, cheddar, provolone or your favorite melting cheese

Crostini or large croutons

Preheat the broiler                                                                                           

1.  In a sauté pan, over a medium heat, melt the butter.  Add the onions sauté until golden brown.

2.  Add the leeks and garlic, sauté for one minute.  Add the beer and reduce by 3/4.

3.  Add the honey and cook for 4 minutes  or until syrupy in texture.

3.  Add the bay leaves and thyme.  Sprinkle with the flour and cook for 2 minutes.  Stir in the broths, Worcestershire sauce, vinegar and black pepper. Simmer until the onions just start to surface.

4.  Filling 3/4 of the way, pour the hot soup into small ceramic crockpots. Top with crostini or large croutons to the brim.  Top and fill in nooks and crannies with cheese/s.  Broil until cheese is bubbly and starting to brown.

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