French Onion Soup - "Featuring beer and a touch of whisky"


  • 4.5 Cups Beef stock
  • 1.5 Cups Beer (ale best but reg works)
  • 1 tsp thyme
  • 5T. butter
  • 3 large white onions
  • 3 large yellow onions
  • 4 large shallots thinly sliced
  • 2-3 T whiskey (optional)
  • 2T flour; 1 tsp salt
  • Croutons and freshly grated cheese (fontinella or parmesan)


  1. Heat stock, beer, and thyme until very hot. Then set aside. Melt butter in a LARGE pot. When foam subsides, add onions, shallots, and salt.
  2. Cook uncovered over med heat 20-30 minutes, stirring frequently. Add whiskey and continue cooking.
  3. When onions have taken on a rich caramel color sprinkle in flour and continue to cook stirring for 4 minutes.
  4. Stirring constantly, slowly pour in 2 cups of stock and cook for 3-4 minutes. Stir in remaining stock and simmer partially covered for another 30 minutes.
  5. Serve in heat proof bowls. Top with croutons and freshly grated cheese (fontinella or parmesan).
  6. Seems a little pain staking but well worth the time! Serve with a nice full bodied wine of your choice red or white.