Beer Cheese and Onion Soup/Dip

Who loves pub food?  You know, chicken wings, flatbreads, hot pretzels, and some yummy beer cheese dip?  Okay, on second thought… who doesn’t love pub food?!  I love it so much that I made a meal out of it… literally lol.  I took the standard beer cheese dip and kicked it up a notch by adding some bacon (because, well… BACON!), and caramelized onions 😀

I actually made this as a soup, so it was a little thinner than a normal beer cheese dip, but you could easily adapt this and make it a little thicker to use it as dip if you’d like 🙂

It was pretty fun to make a meal like this… out of appetizer-types of food.  I highly recommend it!

This beer cheese soup is actually pretty simple to make, just start by cooking some sliced bacon in the bottom of a dutch oven or whatever pot you usually cook soup in.  Once the bacon has browned and cooked, remove it with a slotted spoon to a paper towel to drain.  Now saute your finely diced onions right there in the bacon grease… how’s that for some amazing flavor?

In all honesty here, I diced my onions a little too big… whoops!

Stir in your flour and salt, then gradually add your liquids, whisking to incorporate.  I chose to do a chicken stock, beer and milk combination, which I think was a great mix of creamy without being too heavy and rich.  You could certainly play around with different combinations and do just milk and beer, all milk, etc.

Certainly not the best picture, but it at least gives you an idea of what it’ll look like at this point

Next, add a dash of hot sauce and ground mustard, season with pepper, and stir until it thickens.  Once it thickens, add your shredded cheese and stir until the cheese is melted.

You can leave this soup plain, or you can top it with some tasty toppings… I chose to use some extra shredded cheese, crumbled bacon, chives and sliced green onions 🙂

After I made this, I started thinking about other ways to change this meal up (I do that a lot lol), and I think this soup would be fantastic with some diced or shredded potato in it, or topped with some homemade garlic croutons.  Now I’m all excited to make this again, and again 😀

Look at that cheesy goodness!!  Doesn’t that make your mouth just water?

So you’re probably wondering… now that you’ve got this great soup/dip, what should you have with it?  How about some Baked Soft Pretzel Sticks, brushed with a garlic and herb butter, all from scratch?  Sounds pretty yummy doesn’t it?

I hope you all enjoy this one!!

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Onion Beer Cheese Soup/Dip

You know that amazing beer cheese dip you get at pubs? Now you can make that at home, with the addition of flavorful caramelized onions!

5 from 3 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 6 servings

Ingredients

  

1x2x3x

• 1 large onion - finely diced
• 1 Tbsp butter
• 3 Tbsp all-purpose flour
• 1/2 tsp salt
• Pepper to taste
• 2 cups milk
• 1 cup beer
• 1 cup chicken stock
• 2 cups shredded cheese - such as cheddar, colby jack, etc.
• Dash of hot sauce
• Dash of ground mustard
• TOPPINGS:
• Chopped chives
• Sliced green onions
• Crumbled bacon
• Shredded cheese

Instructions

 

• Slice bacon into small strips, saute in bottom of dutch oven or soup pot.
• Remove browned bacon with a slotted spoon and place on paper towel.
• Add diced onions to bacon grease and 1 Tbsp butter and saute over medium heat until caramelized.
• Stir in flour, cook for 1 minute, then whisk in beer and cook for another minute.
• Add in chicken stock and milk and whisk to incorporate.
• Cook until thickened, then add shredded cheese and stir well.
• Top with desired toppings.

Author The Chunky Chef

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If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4