Guinness French Onion Soup



I had no intentions of making this tonight.  However, my husband was kind enough to do the grocery shopping after work before picking me up from my own job and he found a bargain: buy a bag of potatoes and get a bag of onions free.  Never one to miss a bargain but smart enough to know how a market works, he told me, ¨What can you do with these? These are going to go off soon!¨  I took out one of my recipe binders and had a look. I immediately opened to this recipe and found that I had the ingredients. (Seriously guys, how often does that happen? )  It is a recipe that I found on a website curiously called, ¨Closet Cooking¨.  Here is the recipe which I will follow with an adjustment or two.

Guinness French Onion Soup

Servings: makes 4 servings


  • 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 (Dijon y
  • 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.

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

Here are some notes on the recipe!
* I halved the recipe because I was only cooking for 2. The original recipe was to serve 4.

I followed the instructions when it came to the onions.



And this is how it looked. However, I had added a tablespoon of mustard. (I added a tablespoon of homemade Guinness mustard but you can add Dijon mustard). (Start with half a tablespoon of ustard and then add more as you go along to adjust the taste as YOU like.)I also added 3 cups of beef broth because I don’t like a stew to be too thick. I didn’t halve that. It looked like this:
I boiled it and then let it simmer (covered) on low heat for over an hour.

It thickened and the smell was impeccable.
I removed the bay leaf.
I don’t have oven proof bowls and to my disappointment, I had no more bread left. But I did find a bread like cracker, melted cheddar cheese and placed it on top of the stew just before serving. I used orange cheddar, not white.

What was the result?

My hubby has told me he loves it…and hopes I make it again. I have tried many Guinness stews in my life and this one has been the best.
Have fun making this. I certainly did.

Enjoy! Xxxxx Natascha