A rich and savory Guinness french onion soup with caramelized onions, Guinness Stout, fresh baguette, and melted Gruyere cheese. It’s a delicious soup option for a cold winter’s night.
- 8 Tbsp unsalted butter (one stick)
- 3 medium-sized yellow onions
- 5 cups beef broth
- 1 1/2 cups Guinness Stout
- 1 bay lea
- 2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp flour
- 4–8 slices French baguette (1–2 per bowl)
- 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 the onions for about 30 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 the 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 the 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.
- Substitute Swiss cheese for Gruyere, if needed.
- Nutritional Disclaimer
- Category: Dinner
- Cuisine: American
Keywords: french onion soup, Guinness, Guinness french onion soup, comfort food