Recipe
Abbey Onion Soup

We love the layers of flavor developed from slow cooking an onion soup - but don't always have the hours to wait for it. Spiking the broth with a nice dark abbey ale (we make ours with Bourbon Dubbel) and quickly caramelizing the onions over a higher heat are great cheats for getting the full flavor - without the full time.

Serve alongside salad for a light dinner and save what's left for lunch. The soup gets even better the next day as the flavors combine and the beer mellows.

What You Need

  • 5 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1 tsp flour
  • 24 oz dark Belgian abbey style ale (we love the Bourbon Dubbel)
  • 3 cups beef stock
  • 2 bay leaves
  • 1 cup gruyère cheese, grated, for topping
  • 4 slices crusty bread, for topping

What You Do

  1. In a heavy bottom pot cook onions and butter over medium-high heat until caramelized, about 40 minutes.
  2. Sprinkle flour evenly and cook, stirring constantly, for 3 minutes.
  3. Add beer, broth and bay leaves and bring to a boil while stirring. Once boiling reduce heat, cover and simmer for 20 minutes.
  4. Place bread topped with gruyère in each bowl and broil until cheese is bubbly.
  5. Uncover soup, remove bay leaves, and ladle over toasted bread. Enjoy.