Guinness, Red Onion and Cheddar Soup

| January 9th, 2012 | No comments


Today we continue with our journey of beer pairing with food. For today’s edition we are making a delicious soup which just screams for attention. Once you have a spoonful, I guarantee you, you will be back for more.

With that in mind, let us begin!


  • 2 T Butter
  • 2 T Olive Oil
  • 4 ea Large Red Onions, sliced
  • 2 ea Garlic cloves, chopped
  • 2-3 ea Sage Leaves, torn plus extra for garnish
  • 2 ea Thyme Sprigs, leaves from it
  • 1 c Draught Guinness
  • 4 c Chicken Stock
  • 2 t Worcestershire Sauce
  • 1 T Brown Sugar
  • 6 ea Sourdough Bread, slices
  • 1 c Cheddar Cheese, grated
  • Salt
  • Pepper


  1. Melt the butter with the oil in a heavy saucepan. Add the Onions, Garlic and Herbs. Season with salt and pepper. Cover and cook over a low heat for 40 minutes until the onions are silky and translucent.
  2. Stir in the Guinness, Stock, Worcestershire sauce, and Sugar. Bring in to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
  3. Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Cut the bread in desired shape. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
  4. Ladle the soup into warmed bowls, float the toasted cheese bread on top, and garnish with a few sage leaves.

The finished product will look like this (depending on how you garnish it!):