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Black beer onion soup

Black beer onion soup

French onion soup with cheese is without a doubt a most comforting dish to help combat frigid winter days.


  • 12 medium onions 
  • ¼ lb butter
  • Salt, to taste
  • 3 bay leaves 
  • ½ nutmeg, grated 
  • 1 Tbsp thyme 
  • 1 Tbsp black pepper, freshly ground 
  • 1 bottle black beer (355 ml)
  • 6 slices stale bread 
  • ½ lb cheddar cheese, grated 
  • ½ lb emmental cheese, grated 


  1. 1

    Peel onions and slice into half rings.

  2. 2

    Heat a large casserole on medium with the butter.

  3. 3

    As soon as the butter begins to melt, add half the onions. Mix and raise the heat slightly. Stir occasionally until the onions begin to sweat.

  4. 4

    Incorporate the remaining onions with the salt and spices. Mix and continue cooking, stirring from time to time until caramelized and browned (20 to 30 minutes).

  5. 5

    A dark brown, sticky crust will form at the bottom of the casserole, which will eventually lend a lovely colour to the soup. Be careful not to burn the bottom however, by using a spatula to scrape when mixing the onions. If needed, reduce the heat towards the end of the cooking. 

  6. 6

    Pour the beer and 4 cups of water into the casserole. Bring to a boil and simmer for 30 minutes.

    Heat the oven to 400 °F. Toast the bread on a baking sheet.

  7. 7

    Mix the grated cheeses together.

  8. 8

    Put a small handful of cheese at the bottom of each ramequin or gratin bowl.

  9. 9

    Fill the bowls three-quarters full of soup and place a slice of bread on top. Cover generously with cheese.

  10. 10

    Heat the oven and broil the soups.

  11. 11

    Serve immediately.