Aalst Onion Soup: Traditional Belgian Onion Soup with Beer

Every now and then, I manage to cook something from one of the many cookbooks in my collection. This onion soup is one of those recipes. It comes from a Dutch and Belgian cookbook that my best friend brought back for me from one of her summer holidays a few years ago.

Aalst is a city in East Flanders, Belgium. According to the cookbook, this onion soup is a local speciality. I couldn't find much information about the dish itself, but I'll trust the authors on this one!

The original recipe doesn't specify which beer to use. I chose a light Belgian beer, which seemed the natural choice for a soup from Flanders.

The beer gives the soup a slightly sharp, tangy flavour that may not appeal to everyone. I enjoyed it, although I wouldn't necessarily make this a weekly staple. It's a distinctive dish, worth trying when you're in the mood for something a little different.

If beer isn't to your taste, you can replace it with sherry. The flavour will be different, though not necessarily milder.

The soup is made with onions, garlic, potatoes and vegetable or meat stock, then blended until smooth. Fresh thyme and bay leaf add fragrance, while grated Gruyère, chopped parsley and crusty bread make it a comforting meal.

Aalst Onion Soup Recipe

Yield: 6 servings

Prep time: 15 minutes

Resting time: None

Cooking time: About 45 minutes

Ingredients

• 50 g butter

• About 800 g yellow onions

• 4 garlic cloves, crushed

• 200 g potatoes

• 45 ml light Belgian beer (or sherry)

• 1 litre vegetable or meat stock

• 2 sprigs fresh thyme

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

To serve

• Fresh parsley, chopped

• Freshly grated Gruyère cheese

• Thick slices of rustic bread, toasted

Method

1. Melt the butter in a large saucepan over medium heat. Thinly slice the onions, add them to the pan and cook gently until soft and translucent, stirring occasionally.

2. Add the crushed garlic and cook for another minute.

3. Peel and dice the potatoes, then add them to the pan. Pour in the beer and let it cook for a couple of minutes.

4. Add the stock, thyme and bay leaf. Bring to a gentle simmer, reduce the heat and cook for about 35 minutes, or until the vegetables are very tender.

5. Remove the thyme sprigs and bay leaf. Blend the soup with an immersion blender until smooth and creamy.

6. If the soup is too thin, let it simmer gently until it thickens. If it is too thick, add a little more stock.

7. Taste and season with salt and pepper. Serve hot, topped with freshly grated Gruyère and chopped parsley, with toasted rustic bread on the side.

Notes

• Which beer should you use? I chose a light Belgian beer to suit the recipe's Flemish origins. A beer with a strong bitter flavour will give the soup a more pronounced taste.

• Prefer not to cook with beer? The original recipe suggests sherry as an alternative. It will change the flavour of the soup rather than simply making it milder.

• Make it your own: Vegetable stock makes this a vegetarian soup, provided the cheese you use is suitable for your preferences. Meat stock gives it a deeper flavour.

• Serving suggestion: Add the Gruyère just before serving and accompany the soup with toasted rustic bread.