Brown Onion Ale and Cheddar Cheese Soup

Indulge in the cozy, pub-style flavors of Brown Onion Ale and Cheddar Cheese Soup, a rich and comforting dish brimming with rustic charm. This recipe features caramelized yellow onions that add a deep, sweet complexity, paired beautifully with the malty notes of brown ale and the creamy sharpness of melted cheddar cheese. Thickened with a touch of flour and enriched with heavy cream, this velvety soup is packed with hearty goodness and made even better with a garnish of fresh thyme. Perfect for chilly days, it’s a satisfying meal on its own or an inviting starter when served with crusty bread for dipping. Ready in just over an hour, this one-pot wonder brings together bold ingredients and comforting textures in every spoonful. Keywords: caramelized onions, cheddar ale soup, beer cheese soup, pub-style recipe, comfort food.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 4 large Yellow onions (thinly sliced)
• 3 cloves Garlic cloves (minced)
• 3 tablespoons All-purpose flour
• 1 cup Ale (such as brown ale or amber ale)
• 5 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese (shredded)
• 1 Bay leaf
• 1 teaspoon Fresh thyme (optional, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 4 slices Crusty bread (for serving, optional)

Directions

Step 1

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Step 2

Add the sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until the onions are caramelized and golden brown.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the caramelized onions and stir well to coat. Cook for 2–3 minutes to eliminate the raw flour taste.

Step 5

Slowly pour in the ale, stirring constantly to deglaze the pot and scrape up the browned bits from the bottom.

Step 6

Add the chicken or vegetable stock and bay leaf. Increase the heat to bring the soup to a gentle simmer. Reduce the heat to low and let it simmer for 15 minutes.

Step 7

Remove the bay leaf and stir in the heavy cream. Gradually add the shredded sharp cheddar cheese, one handful at a time, stirring after each addition until melted and smooth.

Step 8

Season the soup with salt and freshly ground black pepper to taste.

Step 9

Ladle the soup into bowls and garnish with fresh thyme, if desired. Serve hot with slices of crusty bread for dipping.

Nutrition Facts

Serving size	(3024.4g)

Amount per serving	% Daily Value*
Calories	3302.5

Total Fat 211.6g	0%
Saturated Fat 126.7g	0%
Polyunsaturated Fat g
Cholesterol 604.0mg	0%
Sodium 9432.1mg	0%
Total Carbohydrate 232.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 40.5g
Protein 97.1g	0%

Vitamin D 48.0IU	0%
Calcium 1962.4mg	0%
Iron 11.6mg	0%
Potassium 2009.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 12.1%

Carbs: 28.8%