Onion and Ale Soup with Blue Cheese Croutons

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


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

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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