During these dark, cold days of December, I only want soup. My body craves a warm bowl, especially of this hardy meal.
It’s always best to have several bottles of Guinness on hand, since you might want one for drinking, too.
I’ve shared this recipe before, but I have new readers, and I didn’t include my crouton recipe the first time I posted this soup.
Any special meals you crave during the holidays?
GUINNESS, ONION, AND CHEDDAR SOUP
2 tablespoons butter
2 tablespoons olive oil
4 large yellow or red onions (your choice), quartered and sliced
2-3 garlic cloves, finely chopped
Leaves from 2 thyme sprigs
1 cup draught Guinness
4 cups chicken stock
2 teaspoons Worcestershire sauce
1 tablespoon dark brown sugar
1/8 teaspoon of red pepper flakes (optional)
1 cup grated cheddar cheese ( I like using Irish Cheddar)
Melt the butter with the oil in a heavy saucepan, add the onions, garlic, herbs, and red pepper flakes, if using. Season with salt and pepper. Cover and cook over a low heat for 40 minutes until the onions are translucent.
Stir in the Guinness, stock, Worcestershire sauce, and sugar and bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes.
Ladle the soup into bowls and top with cheddar cheese. Serve with warm sourdough bread or croutons.
1 Baguette, cut into slices and halved
1/2 cup olive oil
1/4 cup Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon crushed thyme
Preheat oven to 350 degrees. Combine olive oil, Parmesan cheese, garlic powder, and thyme into a bowl. Mix well. Add baguette slices and toss. Place on a foiled-lined cookie sheet. Bake 15-20 minutes.