• Ingredients: 21
  • Serves: 12

Onion and garlic beer soup with onions , sliced thin, large garlic cloves, minced, olive oil, a 12-ounce bottle of beer, beef broth, sugar, unsalted butter, cubes, freshly grated parmesan as an accompaniment.


  • 4 lb. onions , sliced thin
  • 4 large garlic cloves, minced
  • 2 tbsps. olive oil
  • a 12-ounce bottle of beer
  • 5 1/4 cups beef broth
  • 2 tbsps. sugar
  • 2 tbsps. unsalted butter
  • 4 slices of day-old rye bread, crusts discarded and the bread cut into 1/2 inch cubes
  • freshly grated Parmesan as an accompaniment

For croutons

For dressing

  • 1 head romaine lettuce, trimmed and torn into bite-size pcs.
  • 1/3 cup freshly grated Parmesan cheese

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned.

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  2. Step 2 Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste.

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  3. Step 3 While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden.

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