1/4 cup Vegetable oil
6 cups White onions, finely shredded
3 cloves Garlic, minced
1 sprig Fresh thyme
1 tbsp Butter
3 tbsp Tomato purée
2 tbsp All-purpose flour
1 bottle Brown ale
1 L Chicken broth
1 splash Red wine vinegar
Salt & pepper to taste


In a large saucepan over medium high heat, add oil and sauté the onions, garlic, fresh thyme and butter for 35 to 40 minutes or until the onions take on a golden brown color.

Add the tomato purée and flour. Continue to slowly cook for an additional 6 to 10 minutes. Add the beer, chicken broth and season with salt and pepper and add a splash of red wine vinegar. Simmer for an additional 30 to 40 minutes skimming from time to time. The soup should thicken slightly with the flour and tomato purée. Adjust the final seasoning with a little more salt and pepper and another splash more of red wine vinegar if needed.

Note: This soup is best made a day ahead, so as to allow all the flavours to come together. Just before serving, add a good shot of fresh beer to the saucepan, ladle into a hot soup bowl, and add a handful of grated cheese of your choice, a sprinkle of chopped parsley and a chunk of crusty bread for a the perfect lunch.