Tuesday, November 3, 2015

Pumpkin Ale French Onion Soup

French Onion Soup is a classic soup recipe.
There is a legend that the soup came about during the rein of Louis XV when all that was available was champagne, onions and butter.  Who knew that the combination would become the classic recipe it is today.  Beef broth and onions smothered in melted cheese is just fit for the members of your kingdom.  You can whip up that soup anytime but how about a twist fit for the season.  Oh yeah!

Adding a bottle of pumpkin ale deepens the flavors of traditional French onion soup.

Broiled in the oven to melt the cheese.
The pumpkin ale sure adds an extra richness!

Soup is that one pot meal that works for lunch or dinner.  Hot out of the oven with melting cheese, each spoonful slides down into your belly bringing warmth along the way!

32 ounce beef broth
16 ounce chicken broth
12 ounce pumpkin ale
1 Tbsp Worcestershire sauce
2 Tbsp butter
4 cups sliced onions
1 Tbsp balsamic vinegar
crusty loaf of French bread, sliced
Swiss cheese slices
2 cups shredded mozzarella
fresh thyme
In a large pot, melt butter over medium high heat.  Add sliced onions and balsamic vinegar.  Cook until soft and caramelized, approximately 5-7 minutes.  Add beef  broth, chicken broth, pumpkin ale, and Worcestershire sauce.  Bring to a boil, then turn heat down to simmer for 20 minutes.   Preheat oven to 400 degrees.  Ladle soup into individual ramekins.  Top each soup filled ramekin with a slice of French bread, a slice of Swiss cheese and 1/4 cup shredded mozzarella.  Place each ramekin in a baking pan.  Bake at 400 degrees for 3-4 minutes or until cheese begins to bubble and turn golden.  Remove from oven and serve with fresh thyme.  Remind your guests that the ramekin is very hot.

An easy to put together rich flavored soup.  Louis XV would totally approve!

Celebrate the little things that make life sweet,

You may also like these soup recipes:

Thai Shitake Noodle Soup

Beer Mac n Cheese Soup

Cheesy Vegetable Soup

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