Onion soup with beer and cheese quebec

Soupe à l’oignon à la bière et aux fromages québécois

A good bread from the bakery on the corner, a beer in a microbrewery, the cheeses, a bag of onions in the region… one is “in business” for a hearty soup with a local flavour !

Servings : 4 | Preparation : 10 min | Cooking : 40 min


4 onions

1 tbsp olive oil

1 bottle 341 ml of beer rousse québécoise (see Notes)

4 cups of beef broth without salt added

2 tsp of herbs de Provence

2 tsp of Worcestershire sauce (sauce English)

Salt and pepper

4 slices of whole wheat bread

1 ½ cup of quebec cheeses reduced-fat shredded (see Notes)


  1. Thinly slice the onions.
  2. In a large saucepan, heat oil over medium-high heat. Cook onions 10 minutes or until they are golden brown, stirring a few times.
  3. Add the beer, broth, herbs de Provence and Worcestershire sauce. Pepper generously and add a pinch of salt.
  4. Bring to a boil, reduce heat to medium-high and let simmer for 20 minutes.
  5. Preheat the oven to grill (broil). Line a baking sheet with aluminum foil.
  6. Place slices of bread on the baking sheet and spread the cheese. Brown under the grill for 2 or 3 minutes.
  7. Divide the soup into 4 bowls. Place a slice of bread cheese on each portion and serve.

Will keep 3 days in refrigerator or 3 months in the freezer, without the crouton au-gratin.


To prepare this recipe, the ideal is to choose a beer that is not too bitter. Some companies now indicate the index of bitterness (IBU) on the bottles. If possible, go for a beer with an IBU is less than 20.

Several choices are offered to you in the radius of cheeses from quebec : Oka light, Saint-Paulin, Fritz, light, classic light fromagerie Bergeron, The Pipe is lightweight, The Lord of Tilly, or the Zurigo light. Nice variety to redo this recipe and find your wedding favorite cheeses !

Nutritional values

  • Calories 361
  • Protein 21 g
  • Fat 10 g
  • Carbohydrate 38 g
  • Fibre 5 g
  • Sodium 701 mg



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