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Vegetarian, Northern, Eastern and Western France

Beer and onion soup with cheese croutons

Beer and onion soup with cheese croutons is a soup of slowly cooked onions simmered in blonde beer and broth, topped with baguette croutons melted with gruyere. It serves 4, takes 50 minutes, is easy to make, and costs about €2.00 per person. The key is browning the onions well before adding the beer.

Tonight, a soup from northern France made with blonde beer and onions, topped with cheesy croutons that melt right in.

Beer and onion soup with cheese croutons
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This soup is rich, slightly sweet and gently bitter, with the caramelized taste of onions meeting the malty edge of blonde beer. Cream smooths it out at the end, and the broiled croutons bring crunch and melted gruyere on top. Serve it piping hot, letting the croutons soften slightly as they sit in the bowl.

It's the kind of dish to make on a cold fall or winter evening, when you want something simple but full of character. It works well for a weeknight dinner or for guests on a Sunday night, as long as everyone at the table likes onions and beer, the two ingredients that give this soup its personality.

The ingredients

4 people

Fruits and vegetables

  • Onions 1 kg

Pantry

  • Blonde beer 50 cl
  • Vegetable broth 50 cl
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g
  • Heavy cream 10 cl
  • Grated gruyere 120 g

Bakery

  • Baguette 1

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the onions and cook them in the butter over medium heat until golden. 20 min

    Don't rush them, a deep amber color takes time.

  2. Sprinkle with flour, stir, then pour in the beer and the broth.

    Add the beer in two batches, scraping the bottom of the pot.

  3. Let it simmer over low heat, season with salt and pepper. 20 min

    Taste as you go, the beer can bring a touch of bitterness that a little sugar can balance out.

  4. Slice the baguette, cover the slices with gruyere, and broil them in the oven until melted and golden. 8 min

    Watch the broiler closely, the cheese should brown without burning.

  5. Stir the cream into the soup, ladle into bowls, and top with the croutons.

    Add the croutons at the last minute so they stay crisp.

Our tips to get it right

  • Pick a light blonde beer rather than a bitter or heavily hopped one, the soup will taste more balanced.
  • Slice the onions thin and even so they all cook and brown at the same rate.
  • Broil the croutons right before serving so the cheese is still hot and stretchy when the bowl hits the table.

The variations

  • Swap the gruyere for comte or emmental if you want a milder taste on the croutons.
  • For an alcohol free version, use extra vegetable broth with a splash of cider vinegar to keep a bit of tang.
  • To save time, make the onion soup base the day before and only broil the croutons right before serving.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Extra country bread on the side
  • A glass of the same blonde beer

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container, without the croutons. It freezes well for up to 2 months, also without the croutons, which are best made fresh. Reheat gently on the stove and broil new croutons just before serving.

Questions about this dish

What kind of beer should I use?

A light, mild blonde beer works best, it adds flavor without overpowering the onions. Avoid strong or heavily hopped beers, which can make the soup taste too bitter.

Can I make this soup ahead of time?

Yes, you can make the soup base up to 2 days ahead and keep it in the fridge. Stir in the cream and broil the croutons just before serving.

Can I substitute the heavy cream?

You can use whole milk or a little unsweetened evaporated milk for a similar texture. The result will be slightly less rich, but the soup will still taste good.

Why is it important to brown the onions well?

Well browned onions develop caramelized flavors that give the soup its depth. If you cook them too fast or over high heat, the soup will taste flatter.

How long does it take to make a beer and onion soup with cheese croutons?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beer and onion soup with cheese croutons?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beer and onion soup with cheese croutons cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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