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recette, facile, soupe, oignon, bière



- 6 medium onions, coarsely chopped
- 1 tbsp butter
- 250 ml Ad miral Gin Ale
- 2 tbsp. tablespoons Firebarns Bacon
- One can (900 ml) chicken stock
- One can (900 ml) beef stock
- 1/2 baguette bread cut into croutons
- A mixture of 200 g gruyere cheese & 200 g grated sharp cheddar
- Salt and pepper
- 3 slices of bacon cooked and chopped
- 1 green onion finely chopped


- In a large saucepan over medium heat, brown the butter with the onions for about 5 minutes. When the onions begin to brown and stick to the bottom of the pan, deglaze with the beer, add the Firebarns to the Bacon and cook for 5 to 10 minutes until all the liquid has been absorbed;

- Add the two broths, salt and pepper and simmer over medium heat for 30 to 45 minutes or until the liquid is reduced by half;

- In small ovenproof pans (or bowls), divide the soup among the pans, add some of the cheese and cover with croutons. Top with the remaining cheese;

- Broil for about 5 minutes or until cheese is well browned;

- Sprinkle with bacon and green onions


  • Posted by Manon Chartray on

    Meilleure soupe à l’oignon que j’ai mangée de ma vie. Je vais m’en faire encore c’est certain. Le seul problème avec cette recette, c’est que maintenant, même au restaurant, vous allez trouvez que celle-ci est meilleure.

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