Baked Onion Soup with Ale N’ Cheddar

Onion soup has justifiably become one of the best-loved cold-weather warmer-uppers.  Here’s a superb version – Ontario Onions give sweetness, the beer gives a heartiness and depth of flavour so it doesn’t have to be simmered for hours, and the creamy Cheddar topping gives a special dressed-up finish.

Baking Time: 15 minutes

Preparation Time:

Cooking Time:

Servings: 6

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  • 4 Ontario Onions
  • 2 tbsp (25 mL) butter
  • 1 cup (250 mL) beer
  • 3/4 tsp (3 mL) dried leaf thyme
  • 1/2 tsp (2 mL) each granulated sugar and Worcestershire sauce
  • 4 cups (1 L) low sodium beef broth 
  • Salt and pepper
  • 12 slices baguette
  • 1-1/2 cups (375 mL) grated old Ontario Cheddar Cheese
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1/3 cup (75 mL) Ontario Sour Cream


Slice onions about 1/4-inch (5 mm) thick.  In large wide saucepan, melt butter over medium heat; cook onions, separating into rings and stirring frequently, until starting to turn golden brown, about 10 minutes.  Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil uncovered, stirring often, until liquid is reduced by half, about 5 minutes.  Stir in beef broth.  Bring to a boil, reduce heat; cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.  (Recipe can be prepared to this point and refrigerated for up to 4 days. Heat before serving.)

Place bread on baking sheet and toast lightly. Meanwhile, in small bowl, stir together Cheddar and Parmesan cheeses and sour cream.  Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving space for toasts; place on baking sheet.

Spread cheese mixture over toasts; float 2 pieces on each bowl of soup.  Bake in 450ºF (230ºC) oven until cheese is golden and soup bubbles, about 13 minutes.  Serve immediately.  

Nutritional information

  • Protein: 15 grams
  • Fat: 17 grams
  • Carbohydrate: 22 grams
  • Calories: 310
  • Fibre: 2 grams
  • Sodium: 1120 mg