Irish Stout Onion Soup Irish Stout Onion Soup

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Nothing warms the soul on a crisp autumn evening like a cheesy onion soup.

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 4 servings



In large saucepan, melt butter over med­ium heat; cook onions, stirring often, until softened, about 10 minutes. Add maple syrup and vinegar; cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Season with salt and pepper. Add garlic and thyme; cook, stirring, for 30 seconds.

Sprinkle flour over onions; mix to coat well. Add broth, beer and mustard, scraping up browned bits from bottom of pan. Bring to boil; reduce heat and simmer for 10 minutes. (Make-ahead: Can be refrigerated for up to 3 days or stored in airtight container and frozen for up to 3 months.)

Preheat broiler. Divide onion soup among ovenproof bowls. Arrange 2 slices of bread in each bowl; top with cheese. Sprinkle with pepper. Bake until cheese is melted and golden, about 2 minutes.

Nutritional facts PER SERVING: about

  • Iron 1 mg
  • Fibre 3 g
  • Sodium 675 mg
  • Sugars 11 g
  • Protein 16 g
  • Calories 345
  • Total fat 20 g
  • Cholesterol 60 mg
  • Saturated fat 12 g
  • Total carbohydrate 25 g
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Irish Stout Onion Soup