Description: A rich and hearty take on the classic French onion soup, this version incorporates Irish stout for depth and Dubliner cheese for a nutty, slightly sweet finish. Perfect for a cozy evening meal.
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serving Size: 4
Ingredients
- 4 large onions, thinly sliced
- 2 tbsp Irish butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- 250ml (1 cup) Irish stout (e.g., Guinness)
- 1L (4 cups) beef broth
- 1 tbsp Worcestershire sauce
- 1 baguette, sliced
- 200g (7 oz) Dubliner cheese, grated
Instructions
- Caramelize the Onions: In a large pot over medium-low heat, melt the butter with the olive oil. Add the sliced onions, salt, and pepper. Cook slowly, stirring occasionally, for 30–40 minutes until the onions are deep golden brown.
- Add Garlic and Herbs: Stir in the garlic and thyme, cooking for another minute until fragrant.
- Deglaze with Stout: Pour in the Irish stout, scraping the bottom of the pot to lift any browned bits. Simmer for 5 minutes until slightly reduced.
- Add Broth and Simmer: Pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook for another 15–20 minutes to develop the flavors. Adjust seasoning as needed.
- Prepare the Toast: While the soup simmers, preheat the oven to 200°C (400°F). Place the baguette slices on a baking sheet and toast for 5 minutes until lightly golden.
- Assemble and Broil: Ladle the soup into oven-safe bowls. Top each with a toasted baguette slice and a generous amount of grated Dubliner cheese. Place under the grill (broiler) for 3–5 minutes, until the cheese is melted and bubbly.
- Serve: Carefully remove from the oven and let cool slightly before serving. Enjoy warm!
This soup pairs beautifully with a pint of stout or a glass of robust red wine.
