Belgian Onion Soup With Brown Beer (Belgique Soupe à l’oignon)

Belgian Onion Soup with Brown Beer is a hearty twist on the classic French onion soup, incorporating Belgium’s rich beer culture. Instead of the traditional white wine or stock, brown Belgian beer adds depth, caramel notes, and a subtle sweetness, giving the soup a distinctive flavor.

Overview

• Origin: Belgium, inspired by French onion soup, adapted with local beer bière brune

• Main flavoring: Brown Belgian ale (dubbel or similar) as in a typical 

• Texture: Rich, silky caramelized onions, with a flavorful broth

• Topping: Often served with toasted bread and melted cheese (like Gruyère or local Belgian cheese)

Serves: 4

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: ~65 minutes

Ingredients

For the soup:

• 4 large yellow onions, thinly sliced

• 2–3 tbsp unsalted butter or neutral oil

• 1–2 tsp brown sugar (optional, helps caramelization)

• 2 cloves garlic, minced

• 1 tbsp all-purpose flour (optional, for slight thickening)

• 500 ml brown Belgian beer (dubbel or brune)

• 500 ml beef or vegetable stock

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 bay leaf

• Salt & freshly ground black pepper, to taste

For serving:

• 4–6 slices baguette or rustic bread

• 100 g Gruyère, Emmental, or Belgian cheese, grated

Equipment

• 1 large heavy-bottomed pot or Dutch oven

• 1 wooden spoon or silicone spatula

• 1 chef’s knife and cutting board

• 1 baking sheet or oven-safe bowls for broiling

• 1 grater for cheese

• 1 ladle

Preparation & Cooking

1. Caramelize the onions:

   • Melt butter in the pot over medium heat.

   • Add onions and brown sugar.

   • Cook 20–25 minutes, stirring occasionally, until onions are deep golden brown and soft.

2. Add garlic & flour:

   • Stir in minced garlic and sprinkle in flour (if using).

   • Cook 1–2 minutes to remove the raw flour taste.

3. Deglaze with beer:

   • Pour in the brown Belgian beer, scraping up any browned bits from the bottom of the pot.

4. Simmer the soup:

   • Add stock, thyme, and bay leaf.

   • Bring to a gentle simmer and cook 20 minutes.

   • Season with salt and pepper. Remove the bay leaf before serving.

5. Prepare bread & cheese topping:

   • Toast baguette slices lightly.

   • Ladle soup into oven-safe bowls, place toasted bread on top, sprinkle generously with cheese.

6. Broil until golden:

   • Place under a hot broiler for 3–5 minutes until cheese is melted, bubbling, and lightly browned.

7. Serve immediately:

   • Garnish with fresh parsley or thyme if desired.

 Plating Suggestion

• Serve in oven-safe soup bowls for a rustic presentation.

• Place on a small plate to catch any drips from melted cheese.

• Pair with a small green salad or additional bread on the side.

 Nutritional Information (per serving)

(Values approximate, using Gruyère and standard stock.)

Tips

• Beer choice matters: Use a brown Belgian ale (dubbel) for sweetness and depth. Avoid overly bitter beers.

• Caramelization is key: Low and slow cooking ensures onions develop a rich flavor.

• Cheese alternatives: Emmental, Comté, or a Belgian semi-hard cheese melt well.