Guinness, Red Onion & Cheddar Soup

Guinness, Red Onion & Cheddar SoupSo here we are...two weeks since the last post. The lack of presence does come with a somewhat legitimate excuse. I recently got a new job! I will be working in sales for Grainger, the leading supplier of facility maintenance products and solutions. Needless to say, I have been rather busy with phone interviews, in-person interviews, drug screenings, background checks, the whole nine yards! Needless to say, my days and weeks will be much busier than they have been over the past year. Looks like Tommy will have to perfect his time management skills!


As I always do every few months, I recently looked through my pictures of my time living abroad. Spain. Morocco. France. Italy. Ireland. Those were the good days. I almost immediately grew nostalgic and wanted a little piece of Europe. I spent my last 10 days in Europe in Ireland and Scotland, so those were the last pictures I saw.

Ireland = Guinness.

Yes, there is more to Ireland. MUCH more. But that was all I could think of, so that is what I went with.


I have a book titled Guinness: An Official Celebration of 250 Remarkable Years. It talks about the history of Guinness, its origins, its advertisements. But best of all, it includes recipes! So when I posted on Facebook that I was about to have Guinness for dinner, I really was not lying! I would be consuming Guinness for dinner!

Guinness, Red Onion & Cheddar Soup

This recipe is pretty much a twist on a classic French onion soup. I found that the Guinness adds a wonderful depth to the flavor of the soup. Be warned, French onion soups tend to be sweeter. So cut the sweetness, I added garlic salt and vinegar. It worked and was delicious! Again, taste the soup as you make it. If you think it needs something, then add it! Make it fit your liking.

Until next time...happy eating!

Guinness, Red Onion & Cheddar Soup Serves 6

2 tablespoons butter 2 tablespoons olive oil 4 large red onions, about 1.5 lb in total, quartered and sliced 2 garlic cloves, finely chopped 2-3 sage leaves, torn, plus extra whole leaves to garnish leaves from 2 thyme sprigs 1 cup draught Guinness 4 cups chicken stock 2 teaspoons Worcestershire sauce 1 heaping tablespoon dark brown sugar 6 slices of slightly stale sourdough bread 1 cup grated white cheddar cheese 1 teaspoon vinegar garlic salt salt and pepper

  1. Melt the butter with the oil in a heavy saucepan, add the onions, garlic, and herbs and season with salt and plenty of pepper. Cover and cook over a low heat for 40 minutes until onions are silky and translucent.
  2. Stir in the Guinness, stock, Worcestershire sauce, sugar, vinegar and garlic salt and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
  3. Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Slice the toast into manageable sized pieces. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
  4. Ladle the soup into warmed bowls, float the toasted cheese slices on top, and garnish with a few sage leaves.