Creamy Beer, Onion and Cheddar Soup

Creamy Beer, Onion and Cheddar Soup
  • 4 servings
  • 0:10 Preparation
  • 1:20 Cooking
  • 1:30 Total Time


Add all
  • 4 Tbsp.
    (60 mL)


  • 6 cups
    (1 1/2 L)

    diced onion

  • 4 cups
    (1 L)

    beef stock

  • freshly grated nutmeg, to taste

  • 1 bottle

    dark beer

  • 1/2 lb
    (225 g)

    cheddar, crumbled

  • Salt and pepper, to taste


In a large saucepan over low heat, melt butter. Add onions and cook, covered, for 15 minutes. Uncover and cook for 30 to 40 minutes more until onions are dark golden in colour but not burned. Add stock and nutmeg. Cover and bring to a boil; reduce heat and simmer for 15 minutes.

In a small saucepan over medium heat, bring beer to a boil and reduce by half. Remove from heat, add cheese by handfuls, stirring until melted.

Put cheese mixture in blender or food processor; add 1 cup (250 mL) onion soup, blend until smooth. Set aside. Remove onion soup from heat and strain, reserving liquid and onions separately.

Place onions in blender or food processor and purée until smooth. Return purée to large saucepan and stir in reserved liquid and cheese mixture. Salt and pepper then serve very hot.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007