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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.

Ingredients

Scale

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

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