Guinness French Onion Soup Recipes

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON

Steps:

• 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.

GUINESS FRENCH ONION SOUP

Steps:

• Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
• Add enough beer to cover the onions and turn heat to high, reducing the beer to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
• Season soup mixture with salt and pepper. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

GUINNESS FRENCH ONION SOUP

Steps:

• Place a large saucepan over medium heat and add the butter and olive oil.
• Once the butter has melted add the onions and cook until completely caramelized and golden brown, stirring from time to time for about 1 hour. Also, add a bit of water or Guinness to deglaze the pan as needed to prevent burning.
• Next, add the garlic, brown sugar, and thyme. Cook until fragrant, about a minute.
• Add the butter, let it melt, sprinkle and mix in the flour and let it cook for 2-4 minutes.
• Add the beer and deglaze the pan.
• Add the broth, Worcestershire sauce, mustard, bay leaves, salt, and pepper. Bring the mixture to a boil, reduce the heat and simmer for 30 minutes.
• Finally, ladle the soup into oven-proof bowls and arrange them onto a baking sheet.
• Top with the sliced bread and sprinkle cheese on top, broil until cheese melts, about 1-3 minutes. Serve.