Onion and Ale Soup with Blue Cheese Croutons

Onion and Ale Soup with Blue Cheese Croutons
Photo by Scott Phillips


  • 2-½ cups lower-salt chicken broth
  • 7 oz. sourdough bread, cut into 1-inch cubes (5 cups)
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 4-½ oz. blue cheese, crumbled (about 1 cup)
  • ½ cup pale ale, such as Saranac or Sierra Nevada
  • 1-½ cups lower-salt beef broth
  • + 3 more ingredients
    • 2 Tbs. thinly sliced fresh chives
    • 1-½ lb. yellow onions (about 3 medium), halved through the root and thinly sliced lengthwise (see below right)
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 425°F. Heat 2 Tbs. of the olive oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering hot. Add the onions and reduce the heat to medium. Cook without stirring until the bottom of the pot begins to...

View full recipe at Fine Cooking


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