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Onion “All-Good” Ale Soup

(recipe, Liz Biro)


This recipe comes from North Carolina chef and restaurateur Scott Haulman.


  1. ¼ cup olive oil
  2. 6 large yellow onions, thinly sliced
  3. 1 carrot, finely diced
  4. 1 stalk celery, finely diced
  5. 1 pt. full-bodied ale
  6. 5 garlic cloves, minced
  7. 3 tomatoes, peeled, seeded and chopped
  8. 8 cups water
  9. 2 Tbsp. Worcestershire sauce
  10. ¾ cup soy sauce or 2 cups concentrated beef broth
  11. ¼ tsp. cayenne powder
  12. 1 Tbsp. brown sugar
  13. 1 tsp. salt


  1. Heat oil in a large saucepan over medium-high heat. Sauté onions in oil, stirring frequently until onions start to caramelize. Add carrot and celery, and saute for 3 minutes. Add remaining ingredients, and bring soup to a simmer. Simmer soup for 1 hour. Taste and add more salt, if necessary. Serve hot soup with chunks of crusty bread.


For more great ideas, read Liz Biro's article on cooking with beer.