Get ready to transform the humble onion into a culinary masterpiece that will revolutionize your soup game! This isn't just another soup recipe - it's a creamy, beer-infused journey of caramelized onions and melted cheddar that will transport you to comfort food heaven. Imagine a velvety puree that combines the rich depth of caramelized onions, the hoppy warmth of beer, and the sharp tang of cheddar cheese - all in one soul-warming bowl!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large onions, sliced
- 4 cups vegetable broth
- 1 cup beer
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon thyme
Instructions
- Begin by preparing your ingredients. Slice the 4 large onions thinly and set them aside. Measure out 4 cups of vegetable broth, 1 cup of beer, and 1 cup of shredded cheddar cheese. Have 2 tablespoons of butter ready, along with salt, pepper, and 1 tablespoon of thyme.
- In a large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Once the butter has melted and is bubbling, add the sliced onions to the pot.
- Cook the onions, stirring occasionally, for about 15-20 minutes or until they are soft and caramelized. You want them to turn a deep golden brown, which will enhance the flavor of the soup.
- Once the onions are caramelized, add 1 tablespoon of thyme to the pot and stir well to combine. Cook for an additional 2 minutes to allow the thyme to release its aroma.
- Pour in 1 cup of beer, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom. Let the beer simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
- Add the 4 cups of vegetable broth to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. Season with salt and pepper to taste.
- After simmering, remove the pot from heat. Using an immersion blender, puree the soup until it reaches your desired smoothness. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth, then return it to the pot.
- Once the soup is pureed, return it to low heat. Stir in the 1 cup of shredded cheddar cheese, mixing until the cheese is melted and fully incorporated into the soup.
- Adjust seasoning with additional salt and pepper if needed. Allow the soup to warm through for a few more minutes before serving.
- Serve the puree of onion soup hot, garnished with additional shredded cheddar cheese if desired. Enjoy your delicious soup with crusty bread or croutons on the side!
Tips
- Slice onions uniformly to ensure even caramelization
- Take your time caramelizing onions - low and slow is the secret to deep, rich flavor
- Choose a beer with character - a medium amber ale or lager works best
- Use fresh thyme for maximum aromatic impact
- If possible, use an immersion blender for smoother texture
- Don't rush the deglazing process - those browned bits are packed with flavor
- Freshly shredded cheddar melts more smoothly than pre-packaged cheese
- Serve immediately for the best texture and temperature
- Pair with a crusty sourdough or rustic bread for the ultimate comfort meal
- For extra richness, substitute half the vegetable broth with heavy cream
Nutrition Facts
Calories: 279kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 42mg
