French onion soup has to be one of my favourite winter comfort soups and with St Patrick's Day coming I thought I would try making it with an Irish twist. When I make french onion soup I like to use wine along with broth to form the liquid base of the soup and why not replace the wine with an Irish stout like Guinness? Since I was using Guinness in the broth I had to bring along some Worcestershire sauce and grainy mustard since they are all such great companions. French onion soup is often served topped with toast and melted cheese and with the Guinness, Worcestershire sauce and grainy mustard combo in the mix that cheese had to be a nice aged cheddar and preferably an Irish one. I have to admit that french onion soup does take a bit of time to make, it takes time to properly caramelize the onions, but this Guinness french onion soup is so worth the effort; a perfect treat to warm one up on a cold St Patrick's Day!
Just look at all of that irresistible melted cheddar!
Now this is comfort food at it's finest!
Guinness French Onion Soup
A St Patrick's Day take on French onion soup using a Guinness based broth with plenty of caramelized onions topped with melted cheddar cheese.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 1 hours 45 minutes
Total Time: 2 hours
- 2 tablespoons butter
- 4 pounds onions, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons butter
- 1/4 cup flour
- 3 cups Guinness or other Irish Stout
- 3 cups beef or vegetable broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon grainy mustard
- 2 bay leaves
- salt and pepper to taste
- 4 1/2 inch thick slices of day old bread, toasted
- 1 cup white cheddar, shredded
- 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 10-15 minutes and adding water or Guinness to deglaze the pan as needed to prevent burning.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the butter, let it melt, mix in the flour and let it cook for 2-4 minutes.
- Add the stout and deglaze the pan.
- Add the broth, Worcestershire sauce, grainy mustard, bay leaves, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes.
- Ladle the soup into oven-proof bowls on a baking sheet, top with the sliced bread and cheese and broil until cheese melts, about 1-3 minutes.
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