Guinness and Onion Soup: A Rich and Flavorful Twist on a Classic

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Guinness and Onion Soup is a hearty and comforting dish that combines the deep, roasted flavors of Guinness stout with the sweetness of caramelized onions. This soup is a perfect blend of Irish tradition and French culinary influence, offering a unique twist on the classic French onion soup. Whether enjoyed as a starter for a special dinner or as a comforting meal on a chilly evening, Guinness and Onion Soup promises to satisfy your taste buds with its robust flavors and velvety texture.


  • 4 large onions, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) Guinness stout
  • 4 cups (1 liter) beef broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • Slices of toasted baguette or crusty bread
  • 1 cup (100g) shredded Gruyère cheese (or any melting cheese like Swiss or mozzarella)


  1. Caramelize the Onions:
    • In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown, about 30-40 minutes.
    • Sprinkle sugar over the onions to aid caramelization. Stir occasionally to prevent sticking and burning.
  2. Add Garlic and Deglaze:
    • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
    • Pour in the Guinness stout and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
  3. Simmer the Soup:
    • Add the beef broth, bay leaf, and thyme to the pot. Season with salt and pepper to taste.
    • Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for about 20-30 minutes to allow the flavors to meld together.
  4. Prepare the Bread and Cheese:
    • While the soup is simmering, preheat your oven to broil (grill) setting.
    • Arrange slices of toasted baguette on a baking sheet. Sprinkle each slice with shredded Gruyère cheese.
  5. Broil the Soup:
    • Ladle the hot soup into oven-safe bowls. Place a slice of prepared cheese toast on top of each bowl of soup.
    • Place the bowls on the baking sheet and transfer them to the oven. Broil for 2-3 minutes, or until the cheese is melted and bubbly, and slightly golden brown.
  6. Serve:
    • Carefully remove the bowls from the oven using oven mitts, as they will be hot.
    • Garnish with additional fresh thyme leaves if desired, and serve immediately while hot.

Tips for Success:

  • Onion Caramelization: Take your time caramelizing the onions to achieve deep, rich flavor. Low and slow is the key.
  • Choosing Guinness: Opt for Guinness stout for its robust flavor profile, which adds depth to the soup. You can also experiment with other stouts or dark beers if desired.
  • Cheese Options: Gruyère cheese is traditional for French onion soup, but you can substitute with Swiss cheese or mozzarella for a milder flavor.
  • Make-Ahead: This soup can be prepared ahead of time and reheated gently on the stove before broiling the cheese to serve.

Conclusion: Guinness and Onion Soup is a delicious fusion of Irish and French culinary traditions, blending the bold flavors of Guinness stout with sweet, caramelized onions and savory beef broth. This soup not only warms the body but also delights the senses with its rich aroma and comforting taste. Whether enjoyed as a starter or a main course, Guinness and Onion Soup is sure to become a favorite in your home, offering a taste of both warmth and tradition with every spoonful.

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Written by Robert Zelesky

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