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SideChef
Recipes
Filipino Beer Onion Soup

13 INGREDIENTS • 16 STEPS • 2HRS 15MINS

Filipino Beer Onion Soup

Recipe
4.5
4 ratings
This is an easy recipe, but also a labor of love. SideChef's own Chef Aaron learned it from a Filipino friend and believes it is the perfect remedy for cold winters and/or gameday. Enjoy!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This is an easy recipe, but also a labor of love. SideChef's own Chef Aaron learned it from a Filipino friend and believes it is the perfect remedy for cold winters and/or gameday. Enjoy!
2HRS 15MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
8
us / metric
Tecate
1 can
(12 fl oz)
Tecate
or San Miguel would be more traditional, but any light beer works
Unsalted Butter
3 Tbsp
Kosher Salt
to taste
Honey
to taste
Grapeseed Oil
1 Tbsp
Grapeseed Oil
or Canola Oil
Sourdough Roll
4
Sourdough Rolls
Scallion
1 bunch
Scallion
3 scallions per 2 servings
Swiss Cheese
1 cup
Swiss Cheese
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Garlic
6 cloves
Chicken Base
4 Tbsp
Chicken Base
or Vegetable Bouillon
Nutrition Per Serving
VIEW ALL
Calories
241
Fat
11.5 g
Protein
7.7 g
Carbs
27.2 g
Love This Recipe?
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Filipino Beer Onion Soup
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Get ready to cry for a bit folks. Start by slicing the tops and bottoms from each of the Yellow Onions (14 cups).
step 1 Get ready to cry for a bit folks. Start by slicing the tops and bottoms from each of the Yellow Onions (14 cups).
step 2
Halve and peel the onion.
step 2 Halve and peel the onion.
step 3
Julienne the onions and add them to a large mixing bowl.
step 3 Julienne the onions and add them to a large mixing bowl.
step 4
Toss with Grapeseed Oil (1 Tbsp) and a large pinch of Kosher Salt (to taste).
step 4 Toss with Grapeseed Oil (1 Tbsp) and a large pinch of Kosher Salt (to taste).
step 5
Place a large frying pan over medium high heat. When hot, add the onions and let them sit so they get some color.
step 5 Place a large frying pan over medium high heat. When hot, add the onions and let them sit so they get some color.
step 6
Shake the pan every 5 minutes to make sure all the onions get some color. Lower heat to medium and caramelize for at least an hour. Manage the heat to make sure they do not burn. Add a touch more oil or water to the pan if it needs it.
step 6 Shake the pan every 5 minutes to make sure all the onions get some color. Lower heat to medium and caramelize for at least an hour. Manage the heat to make sure they do not burn. Add a touch more oil or water to the pan if it needs it.
step 7
As the onions caramelize, mince the Garlic (6 cloves).
step 7 As the onions caramelize, mince the Garlic (6 cloves).
step 8
When the onions are looking good add the minced garlic and a good pinch of Crushed Red Pepper Flakes (to taste). Once you can smell the garlic, it's time to add the beer.
step 8 When the onions are looking good add the minced garlic and a good pinch of Crushed Red Pepper Flakes (to taste). Once you can smell the garlic, it's time to add the beer.
step 9
Transfer the onions to a medium to large-sized pot. Crack open that Tecate (1 can) and start pouring. Bring to a boil. Stir from time to time to make sure the bottom of the pan doesn't scorch.
step 9 Transfer the onions to a medium to large-sized pot. Crack open that Tecate (1 can) and start pouring. Bring to a boil. Stir from time to time to make sure the bottom of the pan doesn't scorch.
step 10
Once boiling, add in the Chicken Base (4 Tbsp) and stir. Simmer for 30 minutes and remember to stir.
step 10 Once boiling, add in the Chicken Base (4 Tbsp) and stir. Simmer for 30 minutes and remember to stir.
step 11
Thinly slice the green tops of the Scallion (1 bunch) and set aside.
step 11 Thinly slice the green tops of the Scallion (1 bunch) and set aside.
step 12
Shred the Swiss Cheese (1 cup).
step 12 Shred the Swiss Cheese (1 cup).
step 13
Slice the Sourdough Rolls (4) in half and top with cheese. Set aside. Preheat your broiler.
step 13 Slice the Sourdough Rolls (4) in half and top with cheese. Set aside. Preheat your broiler.
step 14
Taste the soup, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Add in the Honey (to taste) a tablespoon at a time if you find it a bit bitter. Cube the Unsalted Butter (3 Tbsp) and add it in bit by bit just before serving. Set aside over low heat.
step 14 Taste the soup, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Add in the Honey (to taste) a tablespoon at a time if you find it a bit bitter. Cube the Unsalted Butter (3 Tbsp) and add it in bit by bit just before serving. Set aside over low heat.
step 15
Place the rolls in the oven to broil until melted and golden brown.
step 15 Place the rolls in the oven to broil until melted and golden brown.
step 16
Ladle soup into bowls. Top with that cheesy roll and sliced scallion. Enjoy folks!
step 16 Ladle soup into bowls. Top with that cheesy roll and sliced scallion. Enjoy folks!
Tags
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Game Day
Vegetables
Soups & Stews
Winter
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