Guinness French Onion Soup Recipe

Comfort food in a bowl is exactly what this Guinness French Onion Soup represents to me. I make it loaded with caramelized onions, beef broth, and Guinness beer, then top it with toasted bread and gooey cheese. It is my favorite ultimate soup for a cold winter night, but I will gladly make it any time of the year.

Even though I am not really into beer, I admit that I like cooking with Guinness. I like it because it has a touch of malt and coffee that pairs amazingly with beef based recipes, adding richness to soups, stews, and braised dishes. When it simmers, the alcohol cooks off and leaves behind a smooth savory taste that I am obsessed with. A couple of weeks ago, I shared my Guinness beef stew on my blog, and last year I made a Guinness pot roast for our St Patrick’s party with friends, and of course they asked me for the recipe. It was that good!

This comforting dish is often called Irish onion soup because it uses Irish beer instead of wine or another type of alcohol. I would say this is a big debate among chef colleagues, but that is a conversation for another day. Ha! Anyone who enjoys onions, beer, or cheese will love this soup. The onions are caramelized slowly with a touch of brown sugar and a bit of thyme, which gives the soup its rich flavor. I serve it with toasted French baguette and plenty of melted cheese. The mix of savory and sweet flavors makes it better than what I usually order at a restaurant. Yes, that’s right!

Why you will love this recipe

• Comforting soup night: You will love this Guinness French Onion Soup because it is a comforting bowl made with caramelized onions, beef broth, and Guinness beer, finished with toasted French baguette and melted cheese. I mean, it is almost impossible not to like it!
• Simple stovetop method: I like that this soup uses an easy method with easy steps and no rushing. I let the onions cook down, add the broth and beer, and let everything simmer for the ultimate flavor.
• Rich onion flavor: The onions cook with brown sugar and thyme until they are soft and ultra flavored. I love pairing with toasted French baguette and melted cheese, the soup tastes savory with a light sweetness that balances the broth perfectly.
• Make for yourself or parties: I make this soup for myself and my family because we enjoy the mix of onions, cheese, and hearty meals at home. I also recommend sharing it with loved ones, especially for St Patrick’s Day gatherings, since it is easy to serve and always welcomed at the table.

What you will need

• Butter and oil: I use butter and olive oil to cook the onions and build the base of the soup.
• Aromatics and herbs: I add sliced onions, minced garlic, fresh thyme, and bay leaf to create the main flavor layer.
• Seasonings and thickener: I use brown sugar, all purpose flour, kosher salt, black pepper, Worcestershire sauce, and grainy mustard to season and slightly thicken the soup.
• Liquids: I pour in Guinness beer along with beef broth or vegetable broth to form the rich soup base.
• Toppings: I finish the soup with thick slices of toasted day old bread or soda bread and shredded white cheddar cheese.

How to make

1. Preheat and cook onions: I start by heating the oven or broiler to 500 degrees F. While it heats, I melt the butter in a large skillet or pot over medium heat, add the olive oil and onions, and cook them until caramelized and brown, which takes about 1 hour with stirring every 10 to 15 minutes.

2. Deglaze and season: I add the beer or water to the pan to loosen any browned bits and keep the onions from burning. Then I add the thyme, brown sugar, and garlic and cook over medium high heat for about 1 minute.

3. Thicken: I lower the heat, then add the remaining butter and the flour. I let it cook for about 3 to 4 minutes so the soup base thickens and the flour taste cooks out.

4. Simmer: I add the beer, bay leaves, mustard, Worcestershire sauce, and broth to the pot. Then I bring it to a boil and let it cook for about 30 minutes so the flavors blend together.

5. Melt the topping: I ladle the soup into heat resistant bowls and set them on a baking sheet. Then I top each bowl with bread and cheese and broil for about 1 to 3 minutes, just until the cheese melts.

Expert tip

Slow onion cooking matters

Even though it may seem like a lot of time and you might want to rush it, I highly recommend taking your time caramelizing the onions and not speeding through that step. Cooking them slowly over medium heat allows the onions to brown deeply and develop rich flavor, which is the foundation of a good Guinness French Onion Soup.

More tips to consider:

• I stir the broth while it boils so the onions do not stick to the bottom of the pot. This helps keep the texture smooth and prevents scorching.
• When I deglaze the pan, I make sure to scrape the bottom well to release all the browned onion bits. Those pieces add a lot of flavor to the soup.
• I try to keep the onions in a single layer as they cook so they glaze more evenly. This helps them brown slowly instead of steaming.
• I sometimes use a Dutch oven instead of a large saucepan, especially when making a bigger batch. It holds heat well and gives the onions more space to cook.
• I always use oven proof bowls or individual broiler safe crocks when melting the cheese.
• For a stronger onion taste, I slice the onions thick instead of thin. Thicker slices hold their shape better during the long cooking time.

Recipe variations and add-ins:

• Lighter broth option: I pour in 6 cups vegetable broth instead of beef broth when I want a lighter base. The onions and Guinness still carry plenty of flavor.
• Cheese swap idea: I use 1 1/2 cups shredded Gruyere cheese instead of white cheddar when topping the soup. It melts smoothly and pairs nicely with the onions and broth.
• Mustard forward: I add 1 extra tablespoon grainy mustard to the broth. This adds a sharper note that balances the sweetness of the onions.
• Darker beer base: I use 1 bottle of a darker Irish stout instead of Guinness when I want a deeper roasted taste. The soup keeps the same structure with a slightly stronger flavor.
• Garlic heavy: I increase the garlic to 6 minced cloves and cook it briefly with the onions. The flavor becomes fuller and more savory like my family love.

Serving suggestions:

This Guinness French Onion Soup is a great dish for St Patricks Day or any day of the year. Anyone in the family who enjoys beer will appreciate how it adds more flavor to the soup, especially when paired with something like my beer bread recipe or my Irish Soda Bread for dipping.

I also like serving it with a simple dessert such as Guinness chocolate brownies to keep the theme going. Another way to make it a full meal is to add something sweet like an Irish apple cake after the soup. When I want something easy that can be made ahead, I put my Instant Pot bread pudding on the table and call dessert done.

How to store leftovers:

• Store: After the soup cools to room temperature, I store it in an airtight container in the fridge. It stays good for up to 5 days.
• Freeze: When freezing, I pour the soup into a freezer bag and lay it flat to save space. It keeps well for up to 90 days.
• Thaw: I thaw the soup overnight in the fridge before serving. This helps keep the texture and flavor consistent.
• Reheat: I reheat the soup in a microwave safe bowl for 1 to 2 minutes, depending on the amount. I can also warm it in a saucepan over low heat until it comes to a gentle boil.

Frequently asked questions

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