Photo: Guinness and Onion Soup with Irish Cheddar Crouton Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 cloves minced garlic
- 8 cups thinly sliced onions
- Gray salt
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 cup sherry vinegar
- 1 1/2 cups dark beer (recommended: Guinness)
- 6 cups beef stock
- 6 slices country bread cut 1/2-inch thick, toasted
- 1/2 pound Irish Cheddar, sliced thin
Directions
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
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By koons5159
on March 18, 2013
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Made this for St. Patty's day. The whole family loved it. Definitely helped that I read some of the other reviews and followed their pointers. Need a super hot pan to caramelize the onions and pour the beer into a glass first. I think I'll be making this again instead of regular French Onion Soup. I waited until the last minute and couldn't find Guiness Draught, so I had to settle for their Foreign Extra, which seemed to work ok.
By CJoyB
omaha, NE
on March 17, 2012
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Loved the spin on French onion soup gone IRISH...added a little Splenda into onions--could use sugar to add to sweetness sometimes missing, depends on time of year on what available--prefer Sweet Mountain / Vidalia onions. Threw in a couple of slivers of unsalted butter as serving up soup in bowls=richer taste. Also used regular beer/ale but added bit of Worcestershire & scoop of beef stock concentrate paste from jar added to water both gives good dark caramel coloring. I would taste soup at this point to then adjust w/ salt--to taste.
When you reduce stock and have beer both are saltier result. So think my fellow foodies BEFORE salting! Next time I am thinking of adding some chopped up Cabbage that is browned late in onions & maybe throwing in leftover bits o corned beef maybe can o corned beef. Use Swiss cheese as option. Maybe hand blender soup & add heavy cream for Creamed version & float on croutons then white Cheddar-who knows.
Thanks Michael! --from an American 'Colleen'.
By kanngreen
Los Angeles
on March 22, 2011
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This was very good, and easy to make. My recommendation is to cook the onions longer than the recipe says. The onions weren't soft enough.
Read all 48 reviews