Guinness Onion Soup
Cuisine: Irish
Author: Kitchens
Prep time: 10 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 25 mins
  • 2 Tablespoons butter, salted, preferably Irish
  • 3 large sweet onions, sliced
  • 2 cloves garlic, peeled, trimmed and chopped
  • 1 teaspoon basil, chopped
  • 2 Tablespoons butter
  • 1/4 Cup flour
  • 1 bottle of Guinness Draught, 11.2 fluid ounces
  • 3 Cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 Tablespoon spicy brown mustard, preferably grainy
  • 2 bay leaves
  • salt and pepper to taste
  • 4 slices of Irish Brown Bread, sliced 3/4-inch thick, toasted
  • 2 Cups of shredded aged Cheddar, preferably Irish
  • basil or chives, chopped
  1. Melt the butter in a large sauce pan over medium heat, add the onions and cook until completely caramelized and golden brown, about 1 hour, mixing every 10 minutes
  2. Use Guinness to deglaze the pan as needed to prevent burning.
  3. Add the garlic and basil and cook for 2 minutes.
  4. Add the butter, let it melt, mix in the flour and let it cook for 2 minutes.
  5. Add half the Guinness and deglaze the pan, scraping the bottom with a wooden spatula.
  6. In a pot, combine broth, Worcestershire sauce, grainy mustard, bay leaves, salt and pepper, bring to a boil and reduce to a simmer. Add the onions.
  7. Ladle the soup into oven-proof bowls on a baking sheet, top with the sliced toast and cheese and broil until cheese melts, about 1 to 3 minutes.
  8. Garnish with basil or chives!
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