Best 3 Guinness And Onion Soup With Irish Cheddar Crouton Recipes

Guinness and Onion Soup with Irish Cheddar Crouton image

Provided by Michael Chiarello : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

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

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.

Guinness French Onion Soup image

Time 2h

Yield 4

Number Of Ingredients 14

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

Steps:

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.

Guinness and Onion Soup with Irish Cheddar Crouton image

Provided by @MakeItYours

Number Of Ingredients 10

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

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.