Guinness Onion Soup is a perfect soup for St. Patrick’s Day or a heart-warming treat on cooler days. Full of earthy flavors and sweet delights.
Guinness Onion Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 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
- 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
- Use Guinness to deglaze the pan as needed to prevent burning.
- Add the garlic and basil and cook for 2 minutes.
- Add the butter, let it melt, mix in the flour and let it cook for 2 minutes.
- Add half the Guinness and deglaze the pan, scraping the bottom with a wooden spatula.
- 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.
- 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.
- Garnish with basil or chives!