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Irish Onion Soup

Course Soup


  • 6 tablespoons unsalted butter
  • 4 sweet Vidalia onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon light brown sugar
  • 12 oz stout
  • 3 tablespoons all-purpose flour
  • 8 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • teaspoon ground black pepper
  • Salt to taste
  • 4 pieces Irish soda bread
  • 2 cups sharp white cheddar, grated


  • Caramelize the onions: In a large stock pot, heat the butter over medium heat until it is sizzling. Add the garlic and brown sugar and gently brown. Then, add a large handful of the onions and cook for 1-2 minutes while stirring until the onions are soft. Continue adding onions in stages and cooking until all of onions are cooked down. Reduce heat to medium-low and cook onions while stirring occasionally until they are deep golden brown in color, for approximately 45-60 minutes.
  • Deglaze with beer and thicken with flour: Once the onions have caramelized, add ½ cup of beer and cook for 5 minutes over medium-low heat until the beer has evaporated. Then, sprinkle the onions with flour and cook until the flour forms a thick paste and the raw flour flavor has cooked out, about 2-3 minutes.
  • Add the stock, remaining beer, Worcestershire sauce, bay leaf, thyme, black pepper, and salt. Bring to a rolling boil, then reduce heat and simmer for 45-60 minutes until it has cooked down.
  • Place soda bread slices on a baking sheet, top with sharp grated white cheddar cheese, and broil at 525°F for 5-10 minutes until the cheese is melted and browned.
  • Ladle soup into bowls, and top with 2 slices of cheesy soda bread. Sprinkle any remaining grated cheddar cheese over the top. Enjoy!