Guinness Onion Soup with Irish Cheddar Toast Points

Guinness Onion Soup

A deliciously savory soup that's flavored boosted with Guinness Beer. Create cheesy toast points to top the soup, instead of broiling cheese and croutons.
Course Soup
Cuisine American
Keyword onion soup
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 250kcal
Author Karen Gibson


  • 1 tablespoon olive oil
  • 1 tablespoon butter or ghee
  • 2 large onions sliced into quarter moons
  • 1 large shallot thinly sliced
  • 1/2 cup Guinness
  • 1 tablespoon flour
  • 2 cups chicken broth
  • 1 teaspoon Better than Bouillon beef
  • 1 teaspoon dried thyme
  • kosher salt & freshly ground black pepper

Cheese toast points

  • 1 baguette sliced into 2" diamonds or triangles
  • 4 ounces grated Irish Cheddar Cheese


For the soup:

  • Heat the fats in a 4 qt Dutch oven over medium until melted and shimmering.
  • Add the onions and shallots and stir thoroughly, mixing up from the bottom so all of the rings get a touch of the oil.
  • Stir the onions frequently, using a spatula to lift up from the bottom to ensure everything's moving around. After 10 minutes, the onions should be softening and glossy.
  • Reduce heat to low/medium. Sprinkle the onions with a big pinch of sugar.
  • Continue cooking. At 30 minutes, they should be yellowing, but not really darkening, and reduced in volume by half. Note that the onions should take on color evenly: if any edges are starting to brown, reduce heat, and stir more frequently.
  • As you reach the hour mark, you'll notice that the onions will begin sticking to the pan as the last of their moisture evaporates away. Stir frequently - caramelization will begin in earnest, and you should notice a more rapid darkening.
  • When the onions are nice and evenly golden brown*, top with a pinch of salt pour in the Guinness. Increase heat to medium and bring to a simmer to cook off the alcohol (or, if you're brave, flambe it).
  • Sprinkle the flour over the onions and stir until they thicken slightly, then pour in the broth along with the Better than Bouillon and dried thyme.
  • Increase heat to bring the soup to a gentle boil, then reduce to medium-low to maintain a simmer. Cook for 15 minutes. Taste, and add salt and pepper as desired.

For the cheesy toast points**:

  • While the onions are cooking, turn on the broiler to low, and position the top rack about 6 inches away from the heating elements.
  • Place the toast points on a lined baking sheet in a single layer. Top each point with a big pinch of grated cheese.
  • Broil until the cheese is melted. Remove and set aside.


  • Ladle the hot soup into bowls. Add a big pinch of grated cheese to the center of the bowls, and then top with however many toast points will fit into the bowl.


* Some onions won't turn dark brown when caramelized. Instead, pay attention to the texture of the onions. When they're golden and tender — almost jammy — they're ready.
** The purpose of this process is to avoid having to put your soup bowls under the broiler to melt the cheese. If you have broiler-safe dishes, you can top the bowls of soup with the bread, sprinkle the cheese over the top, and broil until melty.


Calories: 250kcal