Onion Beer Soup with Cheese & Herb Toasts

The secret behind this soup, besides the beer, is to cook the onions long and slow for a deep colour and rich flavour.

Onion Beer Soup with Cheese & Herb Toasts



  • 25g butter
  • 1 tbsp olive oil
  • 6 onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tbsp flour
  • 300ml darkish beer, nothing too bitter
  • 1.3l beef stock
  • splash Worcestershire sauce


  • 1 baguette, cut into 12-18 thin slices
  • 175g mature cheddar, Stilton or Lincolnshire Poacher, grated
  • small bunch chives, snipped
  • ½ small bunch parsley, finely chopped


  1. Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total.
  2. Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
  3. Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.

Shared from: BBC Good Food

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