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Guinness Onion Soup

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3.9 from 41 reviews

Savor the rich, comforting flavors of Guinness Onion Soup, a hearty blend of caramelized onions simmered in a savory Guinness and beef broth. Topped with toasted baguette slices and bubbly Irish cheddar cheese, this classic soup offers a perfect balance of sweetness, depth, and cheesy goodness, ideal for cozy gatherings or a warming meal.

Ingredients

Scale

Sautéed Onions and Base

  • 1 tablespoon olive oil
  • 1 tablespoon (15 grams) unsalted butter
  • 3 large onions, peeled and thinly sliced
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1/4 cup (60 milliliters) Irish whiskey
  • 1 1/2 cups (355 milliliters) Guinness
  • 6 cups (1.5 liters) beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme
  • 1 bay leaf

Toppings

  • 1 baguette
  • 8 ounces (227 grams) Irish cheese such as Dubliner, shredded
  • Fresh parsley or chives for garnish, optional

Instructions

  1. Caramelize the Onions: In a large pot, heat olive oil and butter over medium-low heat. Once butter is melted, add sliced onions and a pinch of salt. Cook, stirring occasionally, for about 45 minutes until onions are deeply golden and soft. Adjust heat between low and medium-low to prevent burning while allowing caramelization.
  2. Add Garlic: Stir in minced garlic and cook just until fragrant, about 30 seconds to 1 minute, being careful not to brown it.
  3. Deglaze with Whiskey and Guinness: Increase heat to medium-high. Pour in Irish whiskey and stir, scraping up browned bits from the pot’s bottom. Add Guinness and simmer until the liquid reduces by half, intensifying its flavor.
  4. Add Broth and Herbs: Pour in beef stock, then add Worcestershire sauce, fresh thyme sprigs, and bay leaf. Season the soup with salt and pepper, then bring to a boil.
  5. Simmer Soup: Reduce heat to a simmer and cook for 30 minutes, stirring occasionally, to allow flavors to meld. Remove the bay leaf and thyme stems, taste, and adjust seasoning if needed.
  6. Prepare the Bread: While soup simmers, slice the baguette into 1/2 inch (1.25 cm) thick slices. Toast the slices under a broiler until golden and crisp.
  7. Assemble and Broil: Portion soup into broiler-safe bowls. Top each with one or two toasted baguette slices. Generously cover with shredded Irish cheddar cheese. Place bowls on a rimmed baking sheet and broil until the cheese is melted, bubbly, and beginning to brown.
  8. Garnish and Serve: Optionally garnish with fresh parsley or chives. Serve immediately with remaining toasted baguette slices for dipping.

Notes

  • Adjust heat carefully while caramelizing onions to prevent burning and ensure deep flavor development.
  • Use broiler-safe bowls to safely melt and brown cheese on top of the soup.
  • Irish cheese such as Dubliner offers the ideal balance of flavor and melting quality, but sharp cheddar can be a good substitute.
  • For a vegetarian version, substitute beef stock with vegetable broth and omit Worcestershire sauce or use a vegetarian version.
  • Leftover soup can be stored in the fridge for up to 3 days; reheat gently on the stovetop.

Find it online: https://yumfoodusa.com/guinness-onion-soup/