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Irish Stout Onion Soup Recipe

There’s more comforting on a chilly fall day than a hot bowl of onion soup—especially when it’s laced with your favorite stout.

Cooper Brunk Aug 23, 2015 - 2 min read

Irish Stout Onion Soup Recipe Primary Image

Active preparation time: 25 minutes
Total time: 35 minutes
Serves: 4

2 large white onions
4 Tbs (½ stick) unsalted butter
2 cloves garlic, sliced
1 bay leaf
1 Tbs fresh thyme, chopped
1½ cup (12 fl oz/355 ml) dry Irish stout
1 qt (32 fl oz/946 ml) unsalted beef broth
Kosher salt
Black pepper

4 thick slices of sourdough or French bread
8 slices of Gruyère cheese

Peel and slice the onions into 1/8-inch (3-mm) slices (a julienne cut). In a large heavy-bottom pan over medium heat, melt the butter. Add the onions and cook slowly for 25–30 minutes, stirring often until they reach a dark caramel color. Add the garlic, bay leaf, and thyme to the pan. Add the beer to the pan and bring to a boil. Add the beef broth and reduce heat to a simmer. Simmer for 10 minutes. Season to taste with salt and pepper.

Preheat the broiler to high. Arrange four ovenproof soup bowls on a sheet pan. Ladle the soup into the bowls. Lay a slice of bread on top of each bowl of soup. Top evenly with the cheese. Place the sheet pan carefully under the broiler. Broil until bubbling and browned.

Beer Suggestions: Alaskan Stout (Juneau, Alaska), Anderson Valley Barney Flats Stout (Boonville, California), Moylan’s Dragoons (Novato, California)

With more than 100 recipes (and mouthwatering photos of every dish), there’s nothing in the world of cooking with craft beer like Craft Beer & Brewing’s new cookbook,_ The Craft Beer Kitchen._ Order your copy today!

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