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Beer & Onion Soup

Our first Brew Master, Harald Sowade, submitted this savoury starter.

Directions:

Heat butter and oil in a Dutch Oven. Add onions and sprinkle sugar over them, cooking until they are golden brown. Pour bouillon over onions and cook over medium heat for 10 minutes. Add Steam Whistle and seasonings, and simmer for 30 minutes. Pour soup into individual oven proof bowls. Float the bread on top adn cover with grated cheese. Place under broiler until cheese bubbles.

Serve immediately.

Ingredients

  • 2 Tbsp. Butter
  • 2 Tbsp. Vegetable Oil
  • 1 lb. onions, thinly sliced
  • 1 tsp. sugar
  • 3 cups beef bouillon
  • 1-1/2 cups Steam Whistle Pilsner
  • 1 tsp. Worchestershire sauce
  • salt & pepper to taste
  • 4 slices French bread
  • 1/4 lb. Swiss cheese, grated