This delicious Onion Soup is the perfect comfort food for the first week of Fall and Game Season made with a dark amber-colored Bock Beer, Caramelized onions, a luxurious seasoned beef stock, herbs, crusty bread, topped with Swiss cheese and fresh parsley it’s one definite must-have as a starter for your Fall dinner or even lunch menu this year.
French onion soup has been said to be favored dish among the peasant population dating back to Ancient Roman times, in 1800 the century this delicious concoction would rise and retake notice during the 1800’s when the French updated it combining beef broth, caramelized onions with croutons and Gruyère melted on top. It is often finished by being placed under a grill or broiler in a glass ramekin.
French Onion Soup would make a long-awaited appearance in the United States when my cooking idle Julia Childs made it a popular and decadent must have with the American French food connoisseurs. Julia Child’s would first take The United States by storm during the 60’s with her art of French cooking while on her most notable show “The French Chef“, The French Chef was a television cooking show created and hosted by Julia Child, and produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 11, 1963 to 1973.
Now, most people would say, “If it’s not broke, don’t fix it.” So why mess with a French Culinary Classic, you wonder? While there is no denying that the Classic Version is an all-time favorite of mine, sometimes different is good. I love the rich, robust flavor the Bock Beer brings to this delicious classic soup; it’s a flavor all on its own and brings a new dimension to the beloved soup. Would Julia be upset over this traditional dish being updated? I sincerely doubt it, Julia even slightly adjusted her own somewhat over the years. I think she would understand my need to change and adapt to this lovely classic dish and make it my own.
Notes and FAQ’s
- Sometimes cooking with beer, I notice there is an aftertaste, what should I do? If you are sensitive to the aftertaste, I have an excellent tip for you; simply peel three small potatoes, sliced in half, and place in the soup as it is cooking. Remove when the soup is done. Just like when you have added too much salt, potatoes will absorb some of the taste.
- I don’t like Bock Beer, what should I do? There are two clear choices on this matter, either add a beer you enjoy–or omit the beer completely by adding more low sodium beef stock or water in place of beer
- I do not condone alcoholic beverages, and I would never add them to my food, what should I do? This one’s simple, omit it and replace it with low sodium broth or water in place of the beer.
- I have children, is this safe to serve my little ones for dinner? I am not qualified to tell you how to raise your children, I never received “The Parent of the Year Award” so this one’s on you Mom and Dad, I can tell you that alcohol burns when foods are cooked, and it mostly becomes a flavoring verse a meal that’s going to inebriate you or your child. If desired, add more low-sodium broth or water in place of the beer.
- I don’t eat some of the ingredients you have listed, what should I do? Replace the components you do not eat with ingredients you enjoy or omit the offending ingredient. Recipes are merely a guideline, and my method is not etched in stone, so feel free to enjoy your dinner your way.
Ingredients needed for Bock Beer Onion Soup Gratinee
- Four and 1/2 tablespoons unsalted butter
- One pound of sweet Vidalia onions sliced into thin rings and halved
- One pound of yellow onions, sliced into small rings and halved
- One tablespoon brown sugar
- 1/2 teaspoon of kosher salt
- 12-ounces of Bock Beer, divided
- 24-ounces beef stock divided
- One tablespoon Worcestershire sauce
- Two sprigs of thyme
- Two tablespoons flour
- 1/2 teaspoon fresh cracked black pepper, or to taste
- French bread, sliced into rounds, pre-toasted
- 8-ounces sliced Swiss
- Fresh parsley
- 4 and 1/2 tablespoons unsalted butter
- 1 pound of sweet Vidalia onions sliced into thin rings and halved
- 1 pound of yellow onions sliced into thin rings and halved
- 1 tablespoon brown sugar
- 1/2 teaspoon of kosher salt
- 12 ounces of Bock Beer divided
- 24 ounces beef stock divided
- 1 tablespoon Worcestershire sauce
- 2 sprigs of thyme
- 2 Tablespoons flour
- ½ tsp fresh cracked black pepper
- French bread sliced into rounds, pre-toasted
- 8 ounces sliced Swiss
- Fresh parsley
In a large Dutch oven over medium-high heat melt the butter. Add the onions, brown sugar, and salt, allow to cook on low and sweat, stirring only after 20 minutes and caramelization begins, cook until onions are a caramelized or a dark golden brown, at least 35 minutes (the longer onions cook the more heightened the flavor will become)
Add 1/2 of the Bock Beer, simmer until the beer has reduced and the pan is almost dry. sprinkle the 1 tablespoon of flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock and Worcestershire sauce.
Add the remaining beer, beef stock, sprigs of thyme and fresh black pepper. Cook on very low heat (lowest heat setting possible) for 35-45 minutes
Preheat broiler on your oven.
Carefully Ladle the Bock Beer Onion soup into ramekins or high heat, oven-safe glass dishes, top with slices of French bread toast and cheese.
Broil until the cheese has melted, you will want to watch closely as it does not take long to melt cheese.
Garnish with parsley before serving.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.