1. Can I make Guinness Onion Soup vegetarian?

Yes! Simply replace the beef stock with a rich mushroom or vegetable broth. Be sure to check your Worcestershire sauce — some contain anchovies, so opt for a vegetarian version if needed. You’ll still get a rich, umami-packed broth that pairs beautifully with the caramelized onions and Guinness.

2. What kind of cheese is best for topping this soup?

Irish cheeses like Dubliner or Irish Cheddar are traditional and offer the best balance of sharpness and meltability. If you can’t find those, Gruyère , sharp white Cheddar , or even Fontina can work well. The key is using a cheese that melts beautifully and complements the deep flavors of the broth.

3. Can I prepare Guinness Onion Soup in advance?

Absolutely. You can prepare the soup base up to 3 days ahead and store it in the refrigerator. When ready to serve, reheat the soup, toast the bread, add cheese, and broil until bubbly. This makes it a great make-ahead option for dinner parties or meal prep.

4. What’s the best type of onion to use in this recipe?

Yellow or sweet onions are ideal. They caramelize beautifully and deliver a balanced sweetness that works perfectly with the bitterness of the Guinness. You can also mix in red onions for added complexity, but avoid white onions, which can be too sharp.

Guinness Onion Soup – Best Irish Recipe Ever

Name: Guinness Onion Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Irish-Inspired
Ingredients: 1 tablespoon olive oil; 1 tablespoon (15 grams) unsalted butter; 3 large onions, peeled and thinly sliced; Salt and pepper, to taste; 2 garlic cloves, minced; 1/4 cup (60 milliliters) Irish whiskey; 1 1/2 cups (355 milliliters) Guinness stout; 6 cups (1.5 liters) beef stock; 1 tablespoon Worcestershire sauce; 3 sprigs fresh thyme; 1 bay leaf; 1 baguette, sliced into 1/2 inch pieces; 8 ounces (227 grams) Irish cheese (e.g., Dubliner), shredded; Fresh parsley or chives, for garnish (optional)

Description

Guinness Onion Soup is a rich, comforting twist on the classic French onion soup, made with slowly caramelized onions, savory beef broth, Irish whiskey, and Guinness stout. Topped with toasted baguette slices and melted Irish cheese, it’s perfect for St. Patrick’s Day or any cozy dinner night.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon (15 grams) unsalted butter
3 large onions, peeled and thinly sliced
Salt and pepper, to taste
2 garlic cloves, minced
1/4 cup (60 milliliters) Irish whiskey
1 1/2 cups (355 milliliters) Guinness stout
6 cups (1.5 liters) beef stock
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
1 bay leaf
1 baguette, sliced into 1/2 inch pieces
8 ounces (227 grams) Irish cheese (e.g., Dubliner), shredded
Fresh parsley or chives, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat the olive oil and butter over medium-low heat until the butter is melted.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 45 minutes until onions are deeply golden and caramelized.
Add minced garlic and cook until fragrant, about 1 minute.
Increase heat to medium-high and deglaze the pot with Irish whiskey, scraping any browned bits from the bottom.
Pour in the Guinness and simmer until reduced by half.
Add the beef stock, Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper.
Bring to a boil, then reduce to a simmer and cook for an additional 30 minutes. Remove thyme stems and bay leaf.
While the soup simmers, toast the baguette slices under the broiler until golden.
Ladle the soup into broiler-safe bowls. Top each with a slice or two of toasted baguette and a generous handful of shredded cheese.
Broil until the cheese is melted, bubbly, and golden brown.
Garnish with fresh parsley or chives if desired. Serve hot.

Notes

Use a mix of sweet and yellow onions for depth of flavor.
Don’t rush the caramelization; it’s essential for flavor.
Sharp white Cheddar or Gruyère can be used if Irish cheese is unavailable.
For a vegetarian version, use mushroom or vegetable broth and vegetarian Worcestershire sauce.
Ensure broiler-safe bowls are used to avoid breakage.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Soup
Method: Stovetop, Broiler
Cuisine: Irish-Inspired

Nutrition

Serving Size: 1 bowl (approx. 1/6 of recipe)
Calories: 420
Sugar: 8g
Sodium: 980mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg