Stout-and-Onion Soup
Cuisine: English
Author: Kitchens
Prep time: 1 hour 45 mins
Cook time: 4 hours 45 mins
Total time: 6 hours 30 mins
  • 5 Spanish onions, sliced
  • 3 Tablespoons vegetable oil
  • 4 shallots, sliced
  • 4 garlic cloves, minced
  • 15 ounces stout beer, preferably English or Irish
  • 6 Cups veal, beef or chicken stock
  • 4 sprigs fresh thyme
  • 12 bread rounds to fit into soup
  • 2 pounds white Cheddar cheese, grated
  • parsley, finely minced, as needed
  1. Heat oil in a heavy pot; add onions; cover. Cook, stirring occasionally, until deep gold, about 30 minutes.
  2. Add shallots and garlic; cook 5 minutes. Deglaze with stout beer; add stock and thyme. Simmer 30 minutes, covered. Cool; refrigerate overnight or at least 4 hours.
  3. To serve, bring soup to a boil.
  4. Toast bread to golden brown - do not burn.
  5. Pour soup into crock; place toasted bread on top and cover with Cheddar cheese.
  6. Broil crocks at 500 degrees F until cheese has browned.
  7. Garnish with a sprinkling of parsley and serve immediately.
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