Best 4 Irish Onion Soup Recipes

Indulge in the warmth and comfort of Irish Onion Soup, a classic dish that has been enjoyed for centuries. Its rich, flavorful broth is made with caramelized onions, beef stock, and a touch of Guinness, resulting in a deep and savory taste. The soup is then topped with a generous helping of melted cheese, adding a gooey, cheesy layer that perfectly complements the savory broth. This hearty and satisfying soup is perfect for a chilly day or as a comforting meal any time of the year.

In this article, you'll find two variations of this classic recipe. The traditional Irish Onion Soup recipe follows the classic method, using caramelized onions, beef stock, and Guinness. For a vegetarian alternative, the Vegetarian Irish Onion Soup recipe uses vegetable stock instead of beef stock and omits the Guinness, resulting in a flavorful and satisfying soup that's perfect for those with dietary restrictions.

Whether you prefer the traditional or vegetarian version, both recipes are easy to follow and can be tailored to your taste preferences. You can adjust the amount of Guinness or vegetable stock to suit your desired flavor intensity, and choose your favorite type of cheese for the topping. Garnish your soup with fresh herbs or a sprinkle of paprika for an extra touch of flavor and color.

Here are our top 4 tried and tested recipes!

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON

Guinness and Onion Soup with Irish Cheddar Crouton image

Provided by Michael Chiarello : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin

Steps:

Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

IRISH ONION SOUP

Irish Onion Soup image

The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. -Theresa Miller, Sault St. Marie, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

3 medium red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon salt, divided
3 large sweet onions, halved and thinly sliced
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 cup sunflower kernels
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
5 cups chicken broth
3/4 cup stout beer or additional chicken broth
2 tablespoons brown sugar
10 slices French bread baguette (1/4 inch thick)
10 slices white cheddar cheese
1 log (11 ounces) fresh goat cheese, sliced

Steps:

Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

Nutrition Facts : Calories 347 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

IRISH-STYLE POTATO ONION SOUP

Irish-Style Potato Onion Soup image

From the About.com Home Cooking blog: " This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."

Provided by Stephanie Z.

Categories Potato

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 medium yellow onion, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock (or use canned)
1/4 cup chopped fresh chives
1/2 teaspoon celery seed
1/4 teaspoon dried thyme, whole
1 cup light cream
salt & freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

Steps:

Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

Nutrition Facts : Calories 346.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 57.6, Sodium 402.7, Carbohydrate 27.4, Fiber 2.3, Sugar 3.4, Protein 10.2

IRISH ONION SOUP

IRISH ONION SOUP image

Categories Soup/Stew Vegetable Simmer

Yield 6 bowls

Number Of Ingredients 13

Ingredients

4 Tblsp Butter
6 Large Yellow onions, thinly sliced
6 cloves garlic, crushed and chopped
6 cups water
3 Tblsp beef bouion
3 cans Guiness Irish Stout beer
3 sprigs thyme, chopped, stems removed
2 Tblsp Worchtichiere sauce
6 thick slices of gruyere cheese
6 slices of sourdough bread, toasted in oven
1 tblsp Olive Oil
Salt and pepper to taste
6 Ramikens

Steps:

In a large heavy saucepan melt 4 tblso butter. Add onions and garlic. Sautee on low heat till carmelized. About 45 minutes, stirring occasionaly. In a seperate saucepan bring 6 cup swater to a boil. Add boulion paste and desolve. Add guiness beer and bring back to a boil. Once onions are fully carmelized add broth/beer mix. Scraping up browned bits. Add thyme, Worchtichiere sauce. bring all to a simmer and let cook for about 1 hour. As soup is cooking slice a sourdough baquette into 6 slices. drizzle with olive oil. Broil till crisp. Top with cheese and set aside. After soup has cooked, season to taste and place in 6 ramikins. Float Gruyere crostini on top of soup and place in broiler till browned and bubbly, about 4 minutes. IT WILL BE VERY HOT

Tips:

Choose a mild variety of onion, such as yellow or sweet onion, to avoid overpowering the soup.
Sauté the onions slowly over low heat to caramelize them and bring out their natural sweetness.
Use a flavorful broth, such as beef or chicken broth, to add depth to the soup.
Add herbs and spices, such as thyme, rosemary, and garlic, to enhance the flavor of the soup.
Garnish the soup with fresh parsley or chives just before serving to add a pop of color and freshness.

Conclusion:

Irish onion soup is a hearty and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of caramelized onions, flavorful broth, and herbs, this soup is sure to become a family favorite.