There’s something comforting about a bowl of Irish onion soup—rich, hearty, and full of flavor. Irish Onion Soup recipe brings together the deep, sweet taste of caramelized onions with the distinct heartiness of Irish ingredients like stout beer and sharp cheddar cheese.
Whether you’re cozying up on a chilly evening or looking to impress your friends with something a bit different, this soup is sure to satisfy.
It’s an elevated twist on the classic French onion soup, with that special Irish touch that makes it uniquely delicious. Let me guide you through this easy-to-follow recipe for a warm, soul-soothing dish that’s as comforting as it is flavorful!
How To Make Irish Onion Soup Recipe?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours
Course: Soup
Cuisine: Irish
Yield: 4 servings
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Oven-safe soup bowls or crocks
- Baking sheet
- Grater for cheese
Ingredients
- 3 tablespoons butter, divided
- 4 large sweet yellow onions, thinly sliced
- 3 tablespoons brown sugar
- 3 1/2 cups beef broth
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 20 ounces Irish stout beer (such as Guinness)
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons stone-ground mustard
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For The Topping
- 4 slices rye bread, cut into cubes
- 1 tablespoon butter
- Leaves from 2 sprigs of thyme
- 3/4 cup grated Irish cheddar cheese
Instructions
Caramelize The Onions
In a large Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the sliced onions and brown sugar. Stir to combine. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 45 minutes to 1 hour. If the onions begin to stick, add a splash of beef broth to deglaze the pot.
Add Aromatics
Add the minced garlic and fresh thyme leaves to the pot. Stir and cook for 1-2 minutes until fragrant.
Incorporate Flour
Sprinkle the flour over the onions and stir to coat evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
Deglaze And Simmer
Pour in the Irish stout beer, scraping the bottom of the pot to release any browned bits. Add the beef broth, apple cider vinegar, stone-ground mustard, bay leaves, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
Prepare The Topping
While the soup simmers, preheat your oven’s broiler. In a skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the rye bread cubes and thyme leaves, tossing to coat. Toast the bread until golden brown on all sides, about 5-7 minutes.
Assemble And Broil
Ladle the hot soup into oven-safe bowls or crocks. Top each bowl with the toasted rye croutons and evenly sprinkle the grated Irish cheddar cheese over the croutons. Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted and bubbly.
Serve
Carefully remove the bowls from the oven and let them cool slightly before serving.
Nutrition Facts Of Irish Onion Soup Recipe
- Calories: 450
- Protein: 20 g
- Carbohydrates: 35 g
- Fat: 25 g
- Fiber: 2 g
- Sodium: 800 mg
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions Of Irish Onion Soup Recipe
- Pair this soup with a crisp green salad and a slice of crusty bread for a complete meal.
- Serve alongside a light white wine or a cold pint of Irish stout to complement the flavors.
Tips And Variations Of Irish Onion Soup Recipe
- For a vegetarian version, substitute the beef broth with vegetable broth and omit the Worcestershire sauce.
- Add a splash of heavy cream to the soup for a richer, creamier texture.
- Experiment with different types of cheese, such as Gruyère or Swiss, for varied flavors.
- Incorporate sautéed mushrooms for an earthy depth of flavor.
Conclusion
This Irish Onion Soup is a delightful twist on the classic French onion soup, offering a rich, hearty flavor with the addition of Irish stout and savory herbs.
It’s a perfect choice for a cozy evening, and the satisfying combination of caramelized onions, melted cheese, and a splash of stout makes every spoonful a comforting treat.
Whether you’re making it for a special occasion or a simple weeknight dinner, this soup is sure to impress.
I hope you enjoy it as much as I do—don’t forget to share it with friends and family, because good food is always better when enjoyed together!
Irish Onion Soup Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Oven-safe soup bowls or crocks
- Baking sheet
Ingredients
- 3 tablespoons butter divided
- 4 large sweet yellow onions thinly sliced
- 3 tablespoons brown sugar
- 3 1/2 cups beef broth
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 20 ounces Irish stout beer such as Guinness
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons stone-ground mustard
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 4 slices rye bread cut into cubes
- 1 tablespoon butter
- Leaves from 2 sprigs of thyme
- 3/4 cup grated Irish cheddar cheese
Instructions
Caramelize The Onions
- In a large Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the sliced onions and brown sugar. Stir to combine. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, about 45 minutes to 1 hour. If the onions begin to stick, add a splash of beef broth to deglaze the pot.
Add Aromatics
- Add the minced garlic and fresh thyme leaves to the pot. Stir and cook for 1-2 minutes until fragrant.
Incorporate Flour
- Sprinkle the flour over the onions and stir to coat evenly. Cook for an additional 2 minutes to eliminate the raw flour taste.
Deglaze And Simmer
- Pour in the Irish stout beer, scraping the bottom of the pot to release any browned bits. Add the beef broth, apple cider vinegar, stone-ground mustard, bay leaves, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
Prepare The Topping
- While the soup simmers, preheat your oven’s broiler. In a skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the rye bread cubes and thyme leaves, tossing to coat. Toast the bread until golden brown on all sides, about 5-7 minutes.
Assemble And Broil
- Ladle the hot soup into oven-safe bowls or crocks. Top each bowl with the toasted rye croutons and evenly sprinkle the grated Irish cheddar cheese over the croutons. Place the bowls on a baking sheet and broil for 3-5 minutes, or until the cheese is melted and bubbly.
Serve
- Carefully remove the bowls from the oven and let them cool slightly before serving.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.