Canadian (French) Onion Soup

yoyomofo

"I decided to make French onion soup one day but after I started, I realized I didn't have any wine on hand - but I did have beer! You get a hint of beer but still a rich onion flavor. Give it a try - you'll love it!"
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Ingredients

45 m servings 381 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1031 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1/4 cup butter in a large saucepan over medium heat; stir in onions and saute until onions are tender and translucent, about 5 minutes. Remove onions with a slotted spoon; set aside.
  3. Pour water into the saucepan, cover, and bring to a boil. Stir remaining butter, beef bouillon cubes, and chicken bouillon cube into water until dissolved. Stir in beer, garlic, bay leaf, and sauteed onions; season with pepper. Reduce heat; simmer for 15 minutes.
  4. Fill oven-proof bowls 3/4 full with soup. Place bowls on a baking tray; top with croutons and shredded cheese.
  5. Bake in the preheated oven until cheese is melted, about 5 minutes. Remove baking tray from oven.
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Return soup to the oven; broil until cheese is browned, about 3 minutes.

Footnotes

  • Cook's Notes:
  • I used a Canadian Pilsner but obviously you can get creative and use whatever kind of beer you like! I found this to be salty all on its own, so I would taste it before adding any salt. If you have a stock pot large enough, double the recipe and freeze half for a cold winter night.

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