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Onion soup with beer and Quebec cheese
Onion soup with beer and Quebec cheese

Onion soup with beer and Quebec cheese

Preparation 10 minutes
Cooking time 35 to 40 minutes
Servings 4


  • 125 ml (1/2 cup) butter
  • 5 medium onions, thinly sliced
  • 2 ml (1/2 tsp) dried thyme
  • 2 garlic cloves, minced
  • 60 ml (1/4 cup) all-purpose flour
  • 500 ml (2 cups) rousse beer
  • 750 ml (3 cups) beef broth or canned consommé
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 4 slices of country-style bread, about 1 cm (3/8 in.) thick
  • 1 garlic clove, cut in half
  • 375 ml (1 1/2 cups) Le Cru du Clocher cheese (or aged cheddar), grated


  1. In a large pot, melt the butter over medium-high heat.
  2. Add the onions and thyme.
  3. Cook, stirring occasionally, for 10 to 12 minutes or until the onions start to brown. 
  4. Add the garlic and cook for 1 minute, stirring constantly.
  5. Sprinkle with flour while stirring and cook for 30 seconds more.
  6. Stir in the beer.
  7. Add the beef broth and the bay leaf.
  8. Season with salt and pepper.
  9. Adjust the heat until the soup simmers.
  10. Cook uncovered for about 20 minutes, stirring occasionally.
  11. Preheat the oven to broil with the door partially open. Place the grill in the broil position. 
  12. Cut the slices of bread to fit the diameter of the bowls.
  13. Toast the bread lightly in the oven.
  14. Rub the slices with the garlic clove.
  15. Pour the soup into the bowls.
  16. Place one slice of bread in each bowl.
  17. Top with grated cheese.
  18. Broil for 5 to 7 minutes, or until perfectly browned.
  19. Serve.
Availability in stores