Caramelized Onion Potato Ale Soup with Swiss Cheese Toasts
A hearty, warming soup that transforms humble ingredients into something special through the magic of caramelization. Sweet onions slowly cook in butter and ale until deeply golden, creating a rich base for tender potatoes and aromatic vegetables. The addition of ale and red wine adds depth and complexity, while vegetable broths keep it lighter than traditional beef-based versions. Topped with broiled Swiss cheese toasts, this soup makes an excellent comfort meal for chilly evenings or casual entertaining. The long, slow caramelization of the onions is key to developing the soup's signature sweet-savory flavor that pairs beautifully with the earthy potatoes.
Ingredients
- 4 TBSP butter
- 4 cups sweet onions, thinly sliced
- ⅝ cup alevegetable broth1:1alcohol-free
for alcohol-free version
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 stalks celery, diced
- 3 cups Russet potatoes, diced
- 2 TBSP fresh garlic, minced
- 2 TBSP olive oil
- 2 cups alevegetable broth1:1alcohol-free
for alcohol-free version
- ½ cup red wine
- 2 TBSP all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
for gluten-free version
- 1 ½ cups Better than Bouillon No Chicken Base Stock, prepared
- 3 ½ cups Better than Bouillon No Beef Base Stock, prepared
- 6 slices Italian or sourdough bread
- 6 slices Swiss cheese
Instructions
- 1
Heat a large skillet over low heat and add butter
- 2
Add onions with salt and pepper and stir, cooking until slightly softened about 5 minutes
- 3
Add ale and cook, stirring often, until onions caramelize about 25 to 30 minutes
- 4
In a large pot add olive oil and diced celery, cooking over medium heat about 5 minutes until celery becomes soft
- 5
Add potatoes and garlic and cook for another 2 minutes
- 6
Deglaze pot with wine and ale, increase heat to high and simmer until liquids evaporate, stirring often
- 7
Stir in flour and cook 1 minute
- 8
Add prepared broths and bring to a boil, cooking until potatoes become fork tender
- 9
Add caramelized onions and simmer for 5 minutes
- 10
Preheat broiler to high temperature setting with rack 6 to 8 inches from element
- 11
Place bread on baking sheet and add Swiss cheese slice to each, broiling until cheese is bubbly
- 12
Pour soup into bowls and top with toasted bread slice
Tips
Take your time caramelizing the onions - rushing this step will result in burnt rather than sweet, golden onions that are the soul of this soup.
Use a good quality ale that you would enjoy drinking, as the flavor will concentrate during cooking and significantly impact the final taste.
Make sure potatoes are cut uniformly so they cook evenly and become fork tender at the same time.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently on stovetop, thinning with additional broth if needed.
Caramelize onions up to 2 days ahead and refrigerate. Soup base can be made 1 day ahead without final additions.
Serve immediately while hot with cheese toasts on top. Provide additional toasts on the side.
Common Mistakes
Avoid rushing the onion caramelization to prevent burning and bitter flavors.
Do not skip deglazing step to avoid missing depth of flavor from wine and ale.
Watch broiler carefully to avoid burning the cheese toasts.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
for gluten-free version
General Alternatives
FAQ
Can I make this soup without alcohol?
Yes, replace both the ale and red wine with additional vegetable broth. The flavor will be milder but still delicious with the caramelized onions providing sweetness and depth.
What if I don't have Better than Bouillon bases?
Any good quality vegetable broth works well. You can also use chicken or beef broth if you prefer a non-vegetarian version with richer flavor.
How long will this soup keep in the refrigerator?
The soup will keep covered in the refrigerator for up to 3 days. Reheat gently and add broth if it becomes too thick upon reheating.