If avoiding alcohol, replace the Guinness with extra broth and an additional splash of balsamic vinegar. On the flip side, try a different dark beer to bring out slightly different flavor notes.
Guinness Onion Soup
Guinness Onion Soup is a rich twist on classic onion soup made with deeply caramelized onions, dark Guinness beer, and a savory broth, finished with melted plant-based cheddar and served with crusty bread.
Equipment
- Dutch oven or large pot
Ingredients
- 2 tbsp olive oil
- 1 tbsp plant-based butter
- 4 large yellow or sweet onions (5-6 medium), thinly sliced
- 2 tsp brown sugar
- 2 cloves garlic, minced
- 1½ tsp dried thyme (or 1 tbsp fresh thyme)
- ¾ tsp salt, adjust to taste
- ½ tsp black pepper
- 1 (14.9-ounce) can Guinness beer
- 4 cups low-sodium vegetable broth
- 1 tbsp vegan Worcestershire sauce (or lite soy sauce)
- 2 tbsp balsamic vinegar (start with 1 and add more if desired)
- Slices of plant-based white cheddar cheese
- Crusty bread for dipping
Instructions
- Caramelize the Onions: Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium-low heat. Add the sliced onions, cover, and cook for 8–10 minutes, until they begin to soften and turn translucent.Remove the lid and continue cooking, stirring occasionally, for 40–50 minutes, or until the onions develop a deep golden-brown color. Once they begin to caramelize, stir in 2 tsp brown sugar and continue cooking, stirring occasionally.
- Add Seasonings & Deglaze with Guinness: Stir in the 2 cloves minced garlic, 1½ tsp dried thyme, ¾ tsp salt, and ½ tsp black pepper, cooking for 1 minute until fragrant.Pour in the 14.9-ounce can Guinness beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 10 minutes until the alcohol cooks off and the liquid reduces.
- Add Broth & Simmer: Stir in 4 cups vegetable broth and bring the soup to a gentle simmer, cover with the lid slightly tilted, and let it cook for 20 minutes, stirring occasionally.
- Finish & Adjust Seasoning: Taste the soup and adjust salt and pepper as needed. Stir in the 1 tbsp Worcestershire sauce and 1 tbsp balsamic vinegar, then taste again and add another splash or so of balsamic vinegar.
- Melt the Cheese: While the soup simmers, preheat the broiler. Ladle the soup into oven-safe bowls, top with 2 slices of vegan cheddar, and place under the broiler until the cheese is melted, bubbly, and golden.
- Serve & Enjoy: Remove from the oven and serve hot with crusty bread for dipping. Enjoy!
Notes
Caramelizing the Onions
The longer you cook the onions, the richer the flavor. Be patient!
Beer Substitution
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat.
Nutrition
Serving: 1 bowl of soupCalories: 270kcalCarbohydrates: 31gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gSodium: 880mgPotassium: 580mgFiber: 4gSugar: 11gVitamin A: 90IUVitamin C: 10mgCalcium: 120mgIron: 2.2mg
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