Onion Soup with Beer & Cheddar
Submitted by shawnandlisa
Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
1 hrsThis isn’t your usual onion soup with a bread raft and broiled Gruyere. Instead, the cheese goes directly into the soup. Sharp aged cheddar gets melted into reduced dark beer, blended smooth, then stirred back into the pureed onion base for a rich, creamy bowl with no bread required.
The onions need patience. Fifteen minutes covered on low heat to sweat them down, then another 30 to 40 minutes uncovered to reach that deep golden caramelization. A heavy pot, cast iron or copper, holds steady heat and prevents scorching during this long cook. Stir frequently once the lid comes off.
Reducing the beer by half before adding the cheese concentrates its malty, slightly bitter flavor so it punches through the richness of the cheddar without making the soup taste watery or boozy.
A pinch of freshly grated nutmeg in the broth adds a warm, subtle spice note that rounds everything out.
Kitchen Tips
- Use the sharpest, most aged cheddar you can find. Mild cheddar disappears into the soup and you lose that tangy bite.
- Reduce the beer in a separate pot while the onions simmer. The two processes run on roughly the same timeline.
- Puree the onions thoroughly. Any remaining chunks will break the smooth, velvety texture you’re after.
- Serve immediately. This soup is best piping hot, straight from the pot to the tureen.
Variations
- Try a stout or porter instead of a generic dark beer for deeper, roasted malt flavor.
- Add a splash of Worcestershire sauce for extra umami depth.
- Swap cheddar for smoked Gouda for a subtly smoky version.
Ingredients
Directions
In a 3 quart heavy pot, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes.
Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on your pot.
Stir frequently.
Add the broth and the nutmeg, cover and bring to a boil.
Reduce heat and simmer for 15 minutes.
Meanwhile, in a small pot, bring the beer to a boil over medium heat and boil until the liquid has reduced by half.
Remove from the heat and add the Cheddar cheese, stirring until melted.
Transfer this mixture to a blender.
Add 1 cup of the onion soup and blend until smooth.
Reserve.
Remove the onion mixture from the heat and strain.
Reserve the liquid.
Transfer the onions to a blender or food processor and purée until very smooth.
Return the purée to the pot, add the reserved liquid and the Cheddar cheese mixture.
Taste for salt and pepper. Serve piping hot in a tureen.
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