Saturday, February 23, 2013

Pub Grub - Onion & Ale Soup

Who doesn't love pub grub?
Pub grub can go beyond the typical wings and fries.
If I saw this on the menu - it would be the first thing I order.
Onion & Ale Soup with Blue Cheese Croutons
1/4 cup extra-virgin olive oil
1-1/2 lbs. sweet onions (about 3 medium) thinly sliced
Kosher salt
1/2 cup pale ale (I used Stella Artois)
2 cup low sodium chicken broth
2 cup low sodium beef broth
4 cups 1-inch cubes sourdough or cibatta bread
1 cup blue cheese, crumbled (I used Gorgonzola)
Freshly ground black pepper
Fresh parsley or chives for garnish

Heat 2 Tbsp. olive oil in a heavy duty pot over medium-high heat.
Add onions and reduce the heat to medium.
Cook, stirring occasionally until onions begin to brown, 5 to 7 minutes.
Sprinkle with 1/2 tsp. salt and continue to cook, scraping the bottom of the pot
frequently until the onions are well browned, 20 to 30 minutes.

Add the ale and bring to a boil over high heat.
Reduce the heat slightly and simmer until most of the ale has evaporated; about 2 minutes.
Add chicken and beef broth and simmer for 10 minutes to allow flavors to blend.

Preheat oven to 425 degrees F.
On a rimmed baking sheet, toss the bread cubes with the remaining
2 Tbsp. olive oil.  Spread in a single layer and bake until golden, 7 to 10 minutes.
Remove from oven, push the bread cubes closely together and sprinkle with the cheese.
Bake until cheese is melted and bubbly, about 3 minutes.
Season soup with salt and pepper and serve with croutons.
Sprinkle with parsley or chives.

~Slightly adapted from Fine Cooking



  1. This soup would be perfect on a rainy Sunday like today. I often have homemade beef broth in my freezer, and mix it with a bit of chicken stock when I make onion soups.

  2. This looks wonderful! Those bleu cheese croutons put it over the edge, YUM.


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