British onion soup

    2 hours

    A unique twist on French onion soup.

    13 people made this

    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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    Reviews in English (1)


    Something a little different for the tastebuds.  -  15 Mar 2010  (Review from Allrecipes AU | NZ)