Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout. It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.
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.
Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
- 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
- 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