Wisconsin-Style French Onion Soup

You've had French Onion Soup, but have you tried it Wisconsin-Style?  Beer adds a depth of flavor to the broth, while the combination of pretzel bread cubes and brick cheese top off this rich, decadent soup.


  • 5 tablespoons butter, cubed and divided
  • 3 pounds medium onions, halved and thinly sliced
  • Salt and pepper
  • 1 teaspoon sugar
  • 12 ounces lager beer
  • 4 cups (1 quart) beef broth
  • 8 ounces pretzel rolls, buns or bread, cubed
  • 10 ounces Mild Brick cheese, shredded (2 1/2 cups)


1. Melt 4 tablespoons butter in a Dutch oven over low heat. Add onions; cook, covered, for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in sugar. Cook, uncovered, over medium heat for 35-40 minutes or until onions are deep brown, stirring frequently.
2. Gradually stir in beer; allow soup to boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Stir in beef broth. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 25-30 minutes longer or until broth is slightly reduced, stirring occasionally.
3. Meanwhile, heat oven to 400°F. Melt remaining butter; toss butter with pretzel bread on a 15 x 10-inch baking pan. Season with salt and pepper. Bake for 5-7 minutes or until bread is toasted, turning once.
4. Ladle soup in eight ovenproof serving bowls. Top each with bread cubes; sprinkle with brick. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.


© Dairy Farmers of Wisconsin

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