Guinness and Onion Soup with Irish Cheddar Crouton

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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'.

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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.

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Made this last night for both french onion soup lovers and non-lovers alike. Everyone loved it. Browned the onions in two different pans and it worked fine. I just waited until they got mushy, I think they took longer to cook than the receipe said. I took a suggestion from another reviewer and poured the Guiness into a glass first. The soup was bitter until I added the beef stock and let it simmer. I used red wine vinegar instead of sherry, since I didn't see the point in buying something I didn't have and probably would not use again. We finished the pot and everyone wanted more, plus the receipe. I'll definately make it again.

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I can't wait to serve this to my friends! I used kosher salt instead of gray and red wine vinegar instead of sherry vinegar, but it was amazing. A little time consuming, but easy enough and well worth it!

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I made this last year for St. Patrick's Day supper and OMG! .. what a hit it was.

The only change I made was to caramelize the onions for a bit longer, to give more depth of flavor. Also, I didn't have grey salt, so I used sea salt which worked perfectly well.

I agree with other reviewers that emphasize the importance of the Irish cheddar - it makes a huge difference to the taste of this soup.

I'm drooling, waiting for Thursday so we can have this as a part of this year's St. Patrick's meal.

This recipe takes a bit of time and attention to detail, but it's otherwise very easy and super-delicious. I make my own stocks, but it's very easy to find decently priced stock at the supermarket (I buy organic or low-sodium when I do buy it, just to avoid the oversalted mess that some store-purchased stocks can be.

Thanks, Michael, this one is a winner.

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Easy and friggin delicious! Make sure your onions are super caramelized and i used 2 tall cans of the Guinness.... poured 1 can and reduced basically to nothing then repeated. Also used some great Irish Cheddar... don't skimp on the cheese, mine cost more than the 4pack of guinness. Will def be making this again!

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Draught (Draft Guiness comes in the can AND the bottle in America. Draught Guiness IS the "regular" Guiness. DO NOT use Extra Stout Guiness. Even in Ireland you must ask for Extra Stout to get Extra Stout, been there - done that. If your soup came out bitter it is most likely that you used Extra Stout.

Guinees in the can or the bottle comes with a "widget" so that it tastes like it is straight from the tap. It MUST be poured into a glass and allowed to settle for 1-3 min for optimal taste. YES, I am a Guiness Nazi!

Also, you MUST use extra time for the onions, in between the vinegar and beer, and at the last simmer.

AND I agree with the use of a bay leaf with the stock.

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I made this soup for my husband, and myself, I was so excited to find this receipe,I watched it being made on tv. This soup is so bitter, my husband refused to eat it. What a disaster.
Think I will stick with my old tried and true receipe.

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I love onion soup. I like Guinness. And I loved Michael's show so well I tackled the soup. But it took a lot of doctoring to make it palatable to anyone (not me.
The onions took forever to turn brown. And the initial taste to me was like scalded motor oil smells. My wife sort of salvaged it by adding a bunch of stuff such as brown sugar and bay leaves, then cooking it about five hours. To me the aftertaste was still there 48 hours later. Perhaps we had the wrong selection of Guinness but we did discover a great West Coast white cheddar. (Tillamook I think the 10 minute cooking time was grossly understated, the designation of "easy" was misleading, and perhaps an ingredient was missing from the recipe.
(Note: Move Michael to Prime Time.

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I made this for Halloween night supper. My husband and I adored it. I did not see the show, so I followed the recipe. I didn't have Guinness, or Sherry Vinegar, so I used Fat Tire and Cream Sherry. The flavor was out of this world!!! Love the Irish Cheddar. Only thing I didn't get the onions to brown and was worried they were turning to mush! Will definitely make this over and over again!!! So easy!