British onion soup

British onion soup


6 people made this

About this recipe: A unique twist on French onion soup.


Serves: 6 

  • 900g (2 lb) sliced yellow onions (no small than ½ an inch or they will fall apart while caramelising)
  • 750ml (24 fl oz) beef stock
  • 250ml (8 fl oz) chicken stock
  • Water as needed
  • 2 (550ml) bottles Newcastle Brown Ale
  • 3 tablespoons Worcestershire sauce
  • 4 slices of crusty bread
  • 4 slices of Gruyere Cheese

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Saute the onions on medium low heat until caramelised. (This takes quite a while, at least an hour.)
  2. Add stocks, Worcestershire sauce and the Newcastle beer.
  3. Cook at medium heat for another 20 minutes.
  4. Toast bread and then drip Worcestershire sauce onto toast.
  5. Ladle soup into individual bowls and put one slice of toast in each.
  6. Cover with Gruyere and place under grill briefly to melt cheese (if necessary).

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