Onion soup with bock beer

Ingredients

• 500 gonions
• 100 gbutter
• 50 gplain flour
• 1 litrebeef stock
• 200 mlbock beer
• 1 slice per bowlbaguette
• 4 tbspmustard
• 100 gcumin cheese
• to tastesalt and pepper

Instructions

1. 1

   Brown the onions

   Preheat the oven to 200°C. Slice the onions into thin rings, then heat the butter in a pan and sauté the onions until golden brown.

2. 2

   Thicken the soup

   Stir the flour into the onions and cook for 1 minute. Add the beef stock and simmer for 10 minutes.

3. 3

   Add the beer

   After the soup has simmered for 8 minutes, pour in the bock beer and simmer for the remaining 2 minutes. Season with salt and pepper.

4. 4

   Top the bowls

   Ladle the soup into ovenproof bowls. Spread the baguette slices with mustard, add some cumin cheese to each, then place a slice on top of each bowl.

5. 5

   Melt the cheese

   Put the bowls in the oven until the cheese has melted.

What is onion soup with bock beer?

Onion soup is a French-style dish built around onions cooked until sweet and browned, then simmered in stock. This version adds bock beer for a malty note and finishes each bowl with baguette, mustard and cumin cheese.

The toasted bread and melted cheese make the soup feel substantial, while the mustard brings a sharp edge to the rich topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 17g protein, 48g carbs, 27g fat.

The onions, flour and baguette provide most of the carbohydrates, while butter and cheese contribute much of the fat; the beef stock and cheese provide protein. For a more balanced plate, serve a bowl with a crisp green salad or other vegetables.

Building the soup's flavour

Onions: slice them into thin, even rings so they soften and brown at a similar pace. Take them to a deep golden colour before adding the flour; that browning is the base of the soup's savoury sweetness.

Bock beer: add it after the stock has simmered for 8 minutes, leaving it to cook for the final 2 minutes. Its malty flavour complements the browned onions and beef stock.

Getting the texture right

Flour: stir it thoroughly through the buttered onions and cook for 1 minute before adding the stock. This helps distribute it evenly and gives the broth a little body.

Bread topping: spread the mustard over the baguette before adding the cheese. Set the topped slices on the soup just before baking, so the bread remains distinct from the broth while the cheese melts.

Timing and doneness

Simmer: the method gives the soup 10 minutes on the hob, with the beer added after the first 8 minutes. Keep it at a gentle simmer rather than a hard boil.

Cheese: bake the bowls at 200°C only until the cheese has melted. Keep an eye on them, as the recipe does not specify a baking time.

Choosing the topping

Baguette: use one slice per bowl, as directed, and choose slices that sit neatly over the soup without falling in.

Cumin cheese: its warm, aromatic flavour gives the topping character. Divide the 100 g among the four slices so each bowl gets some.

Serving the soup

Serve the bowls hot, straight after the cheese melts. The bread, mustard and cheese already make each serving filling, so a simple green salad makes a fresh accompaniment without competing with the soup.

Recipe notes & tips

• Slice the onions evenly so they brown at roughly the same rate.
• Stir the onions as they cook to encourage even browning.
• Add the stock gradually while stirring to help the flour disperse smoothly.
• Taste the soup before adding salt, since the stock may already be salty.
• Divide the cheese evenly so each bowl gets a similar topping.
• Use ovenproof bowls and handle them carefully when removing them from the oven.

Variations

• Use a different beer: Choose another malty beer if bock is unavailable, keeping the same quantity.
• Change the cheese: Use another cheese that melts well if cumin cheese is hard to find.
• Adjust the mustard: Spread on a little less or more to suit your preferred level of sharpness.
• Make the topping crispier: Toast the baguette slices before adding the mustard and cheese.
• Add herbs: Finish each bowl with a little chopped fresh parsley for a fresh note.

Common mistakes to avoid

• Pale onions: Give them time to turn golden before adding the flour, since lightly cooked onions make a less deeply flavoured base.
• Lumpy soup: Stir the flour through the onions first, then add the stock while mixing.
• Boiling hard: Keep the soup at a gentle simmer so it cooks steadily without bubbling vigorously.
• Soggy topping: Assemble the mustard and cheese baguette just before baking rather than letting it sit on the soup.
• Overbaking: Check the bowls frequently and take them out once the cheese has melted.

How to store

Store leftover soup without the bread topping in a covered container in the fridge for up to 3 days. Reheat gently on the hob until hot, then add freshly topped baguette slices and bake until the cheese melts; the assembled topping is best eaten straight away.

Frequently asked questions