This is my go-to french onion soup recipe. I’ve made it countless times but have never been able to get a decent picture. Melted cheese in a bowl, while in theory is AWESOME, isn’t the most appetizing thing to look at on a website. This french onion soup has a nice sharpness due to the sherry vinegar and guinness, which I just love. The original recipe calls for irish cheddar, but I add in a little gruyere for it’s melty-ness.
Guinness French Onion Soup
Just the Tip / Inspired by Michael Chiarello
What I used:
- 1 tbsp olive oil, divided
- 5 cloves garlic, minced
- 8 large onions, thinly sliced
- kosher salt and freshly ground black pepper
- 1 tbsp fresh thyme leaves, chopped
- 1/4 cup sherry vinegar
- 1 can Guinness draught
- 2 quarts (8 cups) beef broth (I like Rachael Ray or Pacific brand)
- 6 slices crusty bread, cut 1/2-inch thick (this time I used roasted garlic ciabatta sticks – use whatever you like, but make sure it’s good quality)
- 1 cup shredded gruyere
- 1 cup shredded lite Celtic cheddar (from Trader Joe’s – any irish cheddar will work)
What I did:
- Heat 1 tbsp of olive oil in to large pans/dutch ovens over medium-high heat. Add half of the minced garlic to each pot and saute for 1-2 minutes until fragrant. Add half of the sliced onions to each pot, season both with salt and pepper, and cook for 5 minutes, stirring often.
- Reduce the heat to low and cook for 45-60 minutes, stirring every so often, until caramel colored and very tender. Combine the onions in one pot (whichever is largest, if there is a difference).
- Add the thyme, vinegar, and beer. Let the beer reduce by half and then add the beef stock – this will probably take 10-15 minutes. Bring to a simmer and cook for 10 more minutes.
- Preheat the broiler. Cut your bread to fit your soup bowls and toast it under the broiler for a minute or so. Remove the bread, sprinkle it with all the cheese, and broil for another couple of minutes until melted and slightly browned. Transfer the hot soup to bowls and top with the melty cheesy bread.