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Bourbon Onion Soup


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Rate this recipe 4.1/5 (54 Votes)


  • 3 Lbs Onions (Red and Yellow), sliced and then quartered. This is roughly 2 large red onions and 2 large yellow onions.
  • 1-1/2 sticks real butter
  • 2 cloves minced garlic or 1 tsp minced garlic
  • 1/2 cup Bourbon Whiskey
  • 1 qt of Beef Broth (1 qt water, 2 TBL beef base)
  • 1 tsp salt
  • Croutons
  • Sliced Cheese - Gruyere, Mozzarella, or Provolone
  • 1/4 cup Parmesan Cheese


Servings 4
Preparation time 20mins
Cooking time 90mins
Adapted from


Step 1

In a soup pot, melt the butter over medium heat. Add the onions. Cook over medium heat until the onions are caramelized (about an hour). Watch the heat. Too hot and the onions will burn. When done, add the garlic and mix well.

Lower the heat to low and add the whiskey. Let the alcohol burn off for a minute or so. Then add the beef broth and salt. Cover and simmer until ready to serve.

When ready to serve, get the soup nice and hot.
Have broiler hot.
Put soup in bowl and then float croutons on top and quickly add sliced cheese and then cover with Parmesan Cheese. Put under the broiler right away. You don't want the bread getting really soggy and sinking down through the soup.
Broil for 2-3 minutes to melt the cheese!!!!!!!

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