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Irish Stout Onion Soup

  • 3 TBSP butter, divided
  • 1 1/2 TBSP stone ground mustard
  • 4 large sweet yellow onions, sliced
  • 2 bay leaves
  • 3 TBSP brown sugar
  • salt and pepper to taste
  • 3 1/2 cups beef broth, divided
For the topping
  • 3 cloves garlic, minced
  • 4 slices crusty bread, cut into cubes
  • 1 TBSP fresh thyme leaves
  • 1 TBSP butter
  • 1/4 cup all-purpose flour
  • leaves from 2 sprigs of thyme
  • 20 ounces Irish stout
  • 3/4 cup grated white Irish cheddar
  • 2 TBSP apple cider vinegar


  1. Place 2 TBSP of butter in a large Dutch oven or heavy bottomed pot over medium-low heat.
  2. Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes – 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning.
  3. When onions are done, add garlic, thyme and remaining 1 TBSP of butter to the pot. Cook for 1-2 minutes until fragrant.
  4. Add flour, stir to coat all the onions and cook 2 more minutes.
  5. Add the stout, remaining 3 cups of beef broth, apple cider vinegar, mustard, bay leaves, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook/reduce for 30 minutes.
  6. Season to taste with salt and pepper and turn off heat.
  7. Preheat oven to high-broil.
  8. Make the topping by placing the butter and thyme in a medium skillet over medium heat.
  9. Once melted, add the bread cubes and toast in skillet until golden brown on all sides.
  10. Ladle soup into oven safe bowls/crocks, top with the toasted croutons and divide the cheese evenly over the croutons in each bowl.
  11. Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly.

Thanks to our friends at Running to the Kitchen for this tasty recipe!

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