Guinness ‘French’ Onion Soup from Closet Cooking

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
Ingredients
  • 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
Directions
  1. 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.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Add the butter, let it melt, mix in the flour and let it cook for 2-4 minutes.
  4. Add the stout and deglaze the pan.
  5. Add the broth, Worcestershire sauce, grainy mustard, bay leaves, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes.
  6. 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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