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Soups On! Guinness Onion Soup

Soups On! Guinness Onion Soup by Jenny MacBeth

Pittsburgh fall weather today = 80 degrees and blue skies. I opened the windows and started cooking for soup season. I’m stuffing my freezer full of different soups so I can pull-out a bowl when I need some comfort from the cold.

As many know, I like beer, and I cook with beer quite often. When I saw this recipe on FoodNetwork.com, I had to try it. But of course, I changed it a bit. It did call for 1/4 cup of sherry, but the next time, I think I’m going to leave it out. In my opinion, I think it took away from the other flavors.

•    Olive oil
•    5 cloves minced garlic
•    8 cups thinly sliced onions (I used 4 large Spanish onions)
•    Sea Salt
•    3 tablespoon fresh thyme leaves, chopped
•    1 can of dark beer (recommended: Guinness)
•    6 cups beef stock
•    6 slices country bread cut 1/2-inch thick, toasted (I baked my own french bread)
•    1/2 pound Irish Cheddar, sliced thin (I used Provolone)


Heat the olive oil in a large pot 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 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 cheese. Broil until cheese melts and starts to brown slightly. Serve piping hot.

This recipe is my version – inspired by FoodNetwork.Com

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