Guinness and Onion Soup with Irish Cheddar Crouton


  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 8 cups thinly sliced yellow onions about 2 large onions
  • Salt
  • 1 tablespoon fresh thyme leaves chopped
  • 1/4 cup sherry vinegar
  • 1 1/2 cups Guinness Draught not Stout
  • 6 cups beef stock
  • 1 bay leaf
  • Country bread loaf cut into six 1/2-inch thick slices, then toasted
  • 1/2 lb Irish Cheddar thinly sliced


  1. Heat the olive oil in a 6 quart Dutch oven over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute the onions for another 15 to 20 minutes, stirring occasionally until they are a deep amber color.
  2. Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.
  3. Meanwhile, preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.