From Too Many Chefs -

September 22, 2004
Onion, Guinness, and Cheddar soup

This is a dark, bitter soup, hearty and filling and most definitely not health food. I liked it a lot, but my wife doesn't like the way the cheddar sticks to the spoon as you're eating it. Maybe it's a manly thing (I'll get whapped for that, I'm sure).

I left out mustard when I made it for us since she dislike mustard, but I'm adding it back into this recipe for you to use. I think it'll add a nice balance to the bitter stout taste.

This would be great as a side with a Polska kielbasa or other sausage on a toasted french roll. Football food, anyone?

Onion, Guinness, and Cheddar Soup

1/4 cup butter
1/4 cup olive oil
3 sweet white onions, sliced thin, as with a mandoline
3/4 pound of sharp yellow cheddar, shredded
1 pint 4 oz. Guinness (they sell a 1 pint 6 oz. bottle now in the States. You'll have to drink 2 oz. Plus the other pint you'll buy for the chef to sample, of course.)
1 quart vegetable stock
3 tablespoons flour
salt, pepper
1 teaspoon dried herbs de Provence
1 teaspoon Tabasco sauce
1 tablespoon grainy mustard.

Melt the butter and add the oil to a stock pot over medium heat. Heat until butter starts foaming.

Add the onions and stir to separate rings and to coat. Cook for 10 minutes, stirring occasionally until onions begin to take on color.

Add flour. Stir to incorporate. Simmer for 5 more minutes .

Add stock and Guinness; bring to a boil.

Reduce heat to simmer. Sprinkle in Tabasco; add herbs, salt, and pepper to taste. Stir in mustard.

One handful at a time, incorporate cheese into the soup, stirring until it dissolves. Continue until all cheese has been incorporated.

Cover and simmer for 15 minutes. Check after 5 or 10 minutes as a great head of foam may have formed. Stir head into the soup, re-cover and continue simmering.

Put a slice of french bread cut on the bias into the bottom of each serving bowl. Using a ladle, scoop way down to the bottom of the pot get lots of the onions and spoon on top of the bread, add two or three ladles of liquid from the top of the pot to the bowl and serve.

As you eat it, the cheddar will precipitate out onto your spoon, but I think that's part of the fun. MMMM cheddar good.

Posted by Barrett in Maryland at September 22, 2004 8:21 PM | TrackBack

It's really watery.

Posted by Cobra on March 7, 2008 at 9:58 PM

I liked it a lot.i made it for 40 people adjusting the quantities along the way, i added extra flour and cheese as well as a bit of Worcestire sauce, it gave it a tang, I also served it in individual bowls, covered with pie pastry and baked until the pie pastry was golden brown, if starting to reheat from a cold state, preheated oven at 350 degree for 35 minutes does the trick, Bon appetit.

Posted by Didier Marotte on December 16, 2010 at 8:59 AM