Guinness Onion Soup Recipe

Introduction

Guinness Onion Soup offers a rich twist on the classic French onion soup by incorporating the deep, malty flavors of Guinness beer and a splash of Irish whiskey. This comforting soup is topped with toasted baguette and melted Irish cheese, perfect for cozy evenings.

Ingredients

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

Instructions

1. Step 1: In a large pot, heat the olive oil and butter over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until they are softened and deeply golden, about 45 minutes. Adjust the heat between medium-low and low to prevent burning while allowing caramelization.
2. Step 2: Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute.
3. Step 3: Increase the heat to medium-high. Pour in the Irish whiskey and stir, scraping the browned bits from the bottom of the pot. Add the Guinness and simmer until the liquid is reduced by half.
4. Step 4: Add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaf. Season with salt and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
5. Step 5: Remove the thyme sprigs and bay leaf. Adjust seasoning if needed.
6. Step 6: While the soup simmers, slice the baguette into 1/2 inch (1.25 cm) thick pieces and toast them under a broiler until golden brown.
7. Step 7: Ladle the soup into broiler-safe bowls. Top each with one or two slices of toasted baguette and cover generously with shredded Irish cheese.
8. Step 8: Place the bowls on a rimmed baking sheet and broil until the cheese melts, bubbles, and starts to brown.
9. Step 9: Garnish with fresh parsley or chives if desired and serve immediately with extra toasted baguette for dipping.

Tips & Variations

• Use low heat while caramelizing onions to develop deep sweetness without burning.
• Swap Irish whiskey with brandy or a splash of sherry for a different flavor twist.
• For a vegetarian version, replace beef stock with vegetable stock and omit Worcestershire sauce or use a vegetarian version.
• Try different Irish cheeses like Cashel Blue or aged cheddar for varied flavor profiles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. For best texture, toast fresh baguette slices and add cheese at serving time rather than storing with the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different beer instead of Guinness?

Yes, but Guinness’s distinct malty flavor works best for this recipe. A similarly dark stout or porter can be used for a comparable taste.

Is this soup gluten-free?

The soup itself is mostly gluten-free, but the traditional baguette and some Worcestershire sauces contain gluten. Use gluten-free bread and check the Worcestershire sauce label to make it gluten-free.

Guinness Onion Soup Recipe

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★★★★★

4.6 from 66 reviews

This Guinness Onion Soup is a rich and comforting twist on classic French onion soup, enhanced with Irish whiskey, Guinness stout, and flavorful Irish cheese. Slow-cooked caramelized onions build a deep, savory base, complemented by a robust broth simmered with thyme and bay leaf. Topped with toasted baguette and melted Irish cheddar, it’s the perfect hearty dish for chilly days or special dinners.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Soup 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 stout
• 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 Onions: In a large pot, heat olive oil and butter over medium-low heat until butter melts. Add thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 45 minutes until onions are softened and deeply golden. Adjust heat between low and medium-low to prevent burning and ensure proper caramelization.
2. Add Garlic: Stir in minced garlic and cook just until fragrant, about 30 seconds to 1 minute, being careful not to let it brown.
3. Deglaze with Whiskey and Guinness: Increase heat to medium-high. Pour in Irish whiskey and stir, scraping up any browned bits from the bottom of the pot. Add Guinness stout and simmer until the liquid reduces by half, intensifying flavor.
4. Add Broth and Seasonings: Pour in beef stock, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil.
5. Simmer the Soup: Reduce heat to low and let the soup simmer gently for 30 minutes, stirring occasionally to combine flavors. Remove the bay leaf and thyme stems. Taste and adjust seasoning as needed.
6. Prepare Toasted Baguette: While soup simmers, slice baguette into 1/2 inch (1.25 cm) thick rounds. Toast these slices under the broiler until golden and crisp.
7. Assemble Bowls: Divide the hot soup among broiler-safe bowls. Top each bowl with one or two toasted baguette slices. Generously cover the bread with shredded Irish cheddar cheese.
8. Broil to Melt Cheese: Place the bowls on a rimmed baking sheet and broil until the cheese is melted, bubbly, and starting to brown, about 3-5 minutes. Watch carefully to avoid burning.
9. Garnish and Serve: Optionally, sprinkle chopped fresh parsley or chives on top. Serve immediately with remaining toasted baguette slices for dipping.

Notes

• Caramelizing onions slowly is key to developing deep, sweet flavor—resist turning up the heat.
• Use good quality beef stock for best depth of flavor; homemade or low-sodium store-bought works well.
• Substitute Irish whiskey with bourbon or brandy if desired.
• Guinness stout provides a distinctive bitterness and richness; avoid replacing with lighter beers.
• Use broiler-safe bowls to safely melt cheese without cracking the dish.
• For a vegetarian version, substitute beef stock with a rich vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.

Keywords: Guinness onion soup, Irish onion soup, caramelized onion soup, Irish whiskey soup, hearty soup, comfort food, cheesy bread soup