I am a sucker for a good french onion soup, simply because I am a total cheese addict. Okay, the soup is actually really good too, but I mean you can’t go wrong with anything loaded with melted cheese, right?? I can remember as a kid going to a restaurant called Tippins and eating their french onion soup. Strange, that a kid would want to eat a soup full of only onions for the most part, but I think I was drawn in like a moth to a flame to that bed of melted deliciousness (aka cheese) layered on top.
For this Guinness french onion soup I added in a hint of Guinness Stout to give it a little bit of a bitterness. Believe me when I tell you the Guinness is the perfect secret ingredient in this version. Add in a slice or two of a fresh baguette and then layer the top with shredded Gruyere cheese and voila, you have THE perfect french onion soup. No really, it’s d*mn good! It was so good that I literally downed two bowls if in the same day. Perfection!
The weather is getting cooler here in the Midwest (finally!) so it’s time to start dreaming of soups and stews to keep you warm this winter. Add this Guinness french onion soup to your list because it does not disappoint. If you’re a total Guinness fan, also try my Guinness beef stew!
Look at that cheese!!
Okay….enough drooling, time for the recipe.
Guinness French Onion Soup Recipe
Guinness French Onion Soup
- 8 tbsp grass-fed butter one stick
- 3 yellow onions medium
- 5 cups beef broth
- 1 1/2 cups Guinness Stout
- 1 bay leaf
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour use gluten-free if preferred
- 4-8 slices French baguette 1-2 per bowl (use gluten-free if preferred)
- 2 cups shredded Gruyere cheese
In a large dutch oven, melt 5 tablespoons of the butter over medium-low heat.
Slice all three onions into rings and add to the melted butter
Cook onions for about 30-45 minutes or until softened and golden brown (stirring occasionally).
Add in flour, stir, and cook for another minute. Then add in salt and pepper, stirring to combine.
Add in broth, Guinness, and bay leaf to the pot. Cook for another 30 minutes.
While the soup is cooking, preheat oven to 400 degrees F. In a small skillet, melt the remaining 3 tablespoons of butter.
Slice your baguette into 4-8 thin slices, depending on how many you want per bowl of soup. Lay the bread onto the skillet with the melted butter and toast on both sides until crispy and golden brown. Remove from skillet and set aside.
Once the soup is done cooking, remove the bay leaf and spoon the soup into 4 individual-sized soup bowls. Top each with 1-2 slices of the toasted baguette. Then, cover the top of each bowl with shredded cheese until it is completely covered.
Place soup bowls onto baking sheet and place into the oven and bake for 5 minutes. Turn the oven to broil and cook for an additional 1-2 minutes, watching closely. Once the cheese is browned and bubbling, remove from the oven.
Let sit for 2-3 minutes and serve.
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