Guinness Onion Soup with Garlic Cheddar Toast

It’s almost St. Patrick’s Day which means we’re all Irish, right?

In reality, I am not Irish at all, Hubs is a little Irish, and so the kids are a really little bit Irish.  But that doesn’t stop us from enjoying some themed foods to commemorate the day.

At some point, I was flipping through the magazine insert from my dad’s newspaper and came across a French Onion Soup with an Irish twist and I was sold!

So what’s the difference?  Instead of the wine in French onion, this one has Guinness (and a splash of whiskey) for a bolder flavor.  Then instead of Guyere, the toasts are topped with a nice sharp white cheddar.

There are so many robust flavors in this soup and they all blend beautifully together.

Guinness Onion Soup with Garlic Cheddar Toast

Adapted slightly from Parade Magazine

Guinness Onion Soup

3 tablespoons butter

4 large onions

Salt & pepper

½ teaspoon dried thyme

2 tablespoons all purpose flour

1 (11 ounce) bottle stout beer

2 tablespoons whiskey

1 quart beef broth

Garlic Cheddar Toast

1 loaf soft & chewy Italian bread, sliced

Butter

Garlic powder

Thinly sliced sharp white cheddar cheese

Heat the butter in a large stock pot over medium heat.  Add the onions and cook until the onions are reduced and amber in color, about 1 hour (as the onions get closer to caramelization, reduce heat to medium-low).

Season the onions with salt, pepper, and thyme.  Stir in the flour and cook for 1 minute.  Slowly stir in the stout, whiskey, and beef broth, allowing the mixture to thicken between each addition.  Simmer for 30 minutes.

Meanwhile, butter one side of each slice of bread and sprinkle with garlic powder.  Broil for 2-3 minutes or until toasted.  Flip and top with cheddar, broil until melted.

Pour the soup into bowls and top with cheddar garlic toasts.  Serve immediately.

Serves 4