Recipe and photography provided by Heinen’s partner, Chef Billy Parisi.
Add a little Irish flair to classic French Onion Soup with a splash (or bottle) of Guinness beer. Combined with traditional caramelized onions, Gruyere cheese and crusty croutons, it’s the ideal belly-warming post-St. Patrick’s Day parade meal.
- 2 Tbsp. unsalted butter
- 5 sliced yellow onions, peeled and thinly
- 3 cloves of garlic, finely minced
- 3 Tbsp. balsamic vinegar
- 12 oz. Guinness beer
- 64 oz. beef stock
- 2 Tbsp. fresh thyme, chopped
- 4 cups of croutons
- 4 cups shredded gruyere or Swiss cheese
- Salt and pepper to taste
- Add the butter to a large pot over low heat. Once melted, add the onions and cook for 45 minutes, stirring often. The onions should be very soft and browned.
- Add the garlic and cook for 3 to 4 minutes.
- Deglaze with vinegar and beer and cook for 2 minutes before adding the beef stock.
- Bring to a boil and then finish with thyme, salt and pepper.
- Add a small amount of soup to a thick soup bowl and top with a ½ cup of croutons and a ½ cup of cheese. Place under the broiler on high for 3-4 minutes or until the cheese is melted and lightly browned.