Onion beer soup is the German answer to French onion soup - heartier, maltier, and perfect with a cold beer on the side. The dark beer adds a complex, slightly bitter depth that balances the sweet caramelized onions beautifully.
This is pub food at its finest - the kind of soup you'd find in a cozy German tavern, topped with crusty bread and bubbly cheese. It's comfort food that warms you from the inside out.
Best Beers to Use
- Dunkel: Classic choice, malty
- Porter: Rich, roasty notes
- Brown ale: Nutty, caramel
- Stout: Deep, coffee notes
Tips for Best Results
- Use a beer you'd drink
- Let alcohol cook off
- Don't use hoppy IPAs
- Room temperature beer integrates better
Serving Suggestions
- Crusty rye bread
- Swiss or Gruyère cheese
- Fresh thyme
- Cold beer alongside
Onion Beer Soup
German-style soup with onions and dark beer.
Nutrition per serving
265Calories
8gProtein
28gCarbs
12gFat
3gFiber
10gSugar
Ingredients
Instructions
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Caramelize onions. Melt butter in a large pot over medium heat. Add onions and thyme. Cook 25-30 minutes, stirring occasionally, until deeply caramelized.
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Add beer. Pour in beer and scrape up any browned bits. Cook 5 minutes until slightly reduced.
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Simmer. Add broth and Worcestershire. Bring to a boil, reduce heat, and simmer 15 minutes. Season with salt and pepper.
-
Gratinée. Ladle soup into oven-safe bowls. Top with bread and cheese. Broil until cheese is bubbly and golden.
Recipe Notes
- No alcohol: Use non-alcoholic beer or extra broth.
- More German: Add a teaspoon of caraway seeds.
- Lighter: Skip the bread and cheese topping.
- Storage: Refrigerate 4 days. Freezes well without topping.
