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Recipe: Amber Ale Onion and Sage Soup

Bell's Amber Ale

The toasted and sweet caramel notes of Amber Ale adds a sweet twist to this savory dish. Beer, bread and cheese, a match made in heaven!


  • 2 bottles of Bell's Amber Ale
  • 48 oz beef or vegetable stock
  • 1 stick(4 oz) unsalted butter
  • 2 oz. extra virgin olive oil
  • 3 Tbsp. minced garlic
  • 1 bunch of fresh sage, finely chopped
  • 3 large Spanish onions thinly sliced
  • 3 large red onions thinly sliced
  • 4 large leeks, finely chopped
  • 2 Tbsp. Worcestershire sauce
  • 8 oz. hand grated Derby with sage cheese, or strong cheddar 
  • Salt and pepper to taste
  • Croutons for topping

In the Kitchen

  • In a heavy bottomed pan melt the butter and olive oil.
  • Add garlic and chopped sage to the pan and cook on very low heat for 15 minutes, stirring regularly. 
  • Add sliced Spanish and red onions and chopped leaks.
  • Add a generous pinch of salt and ground black pepper. 
  • Stir the mixture and cook slowly with a lid for 45 minutes. 
  • Remove lid, add both bottles of Bell's Amber Ale and bring slowly to a boil. 
  • Simmer for 30 minutes. 
  • Add beef or vegetable stock and Worcestershire sauce to mixture. 
  • Bring to bowl and simmer on low for 2 hours. 
  • Taste soup and adjust seasoning with salt and pepper as needed. 
  • Add additional stock or water if needed for consistency.
  • Preheat oven to 450 degrees Fahrenheit.
  • Place soup crocks or similar bowl on a baking sheet. 
  • Ladle soup into crocks. 
  • Top with croutons and generous covering of grated cheese to form a cover over the soup. 
  • Bake for 10-15 minutes. 
  • When cheese is bubbling and has a brown/golden coloring take out of oven and let cool. 

Enjoy with Bell's Amber Ale

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