Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?
I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly. Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.
Go ahead. You know you deserve it. You can have a salad tomorrow.
- 2 tablespoons butter
- 3 onions, halved, peeled, and thinly sliced
- 1/4 cup Russian Imperial Stout or other stout beer
- 1 (10.5 ounce) can beef consomme
- 4 cups beef stock
- 4 slices baguette
- 1/2 pound gruyere or swiss cheese, shredded
- Melt butter over medium high heat
- Add onions, toss to coat, cover and steam for 4 - 5 minutes
- Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
- Add consomme and beef stock, stir to combine
- Bring to boil, reduce to simmer and cook another 20 minutes
- Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
- Broil for 4 - 5 minutes or until cheese is melted and bubbly
- Serve immediately
- I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
- This recipe will make 2 large entree servings or 4 small side dish servings
- Use as much or as little cheese as you want
- Be careful when serving because these are finished in the oven and the bowls will be hot