Onion Soup Recipe

by Joseph Yacino | Oct 24, 2019 | Recipes

Ahhhh, Guinness! there was a time while traveling through the Emerald Island I would not even consider going into a pub unless a placard with the Guinness emblem/sign was prominently displayed. By that I do not mean some garish electrical thing but a wooden placard. After much experimentation a la JC, here is a take on the oh so French classic of Onion Soup. You will note it is not smothered in cheese as cheese is not the main ingredient.

The Art of the Slow Sizzle: The Ultimate Onion Soup

There is no dish quite as transformative as Onion Soup. It starts with the humblest of ingredients—onions, butter, and water—and through the magic of patience and heat, it turns into a rich, mahogany-colored elixir that is world-renowned for its depth and comfort.

At YadaChef, we believe that a great Onion Soup is a rite of passage for any home cook. It’s not a difficult recipe, but it is a soulful one. It requires you to slow down, stir, and wait for that perfect caramelization that defines the “liquid gold” broth.

Get the Full Recipe Here!

The Secret is in the Caramelization

The difference between a good onion soup and a legendary one is the color of the onions. You aren’t just sautéing them; you are coaxing out every bit of natural sugar until they reach a deep, jammy, dark-chocolate brown.

This process can’t be rushed. When you give the onions the time they need (usually 30 to 45 minutes), you create a natural sweetness that balances the savory beef stock and the bite of the Gruyère cheese.

Why This Recipe is a Keeper:

The “Crouton” Factor: We don’t just use any bread. A thick slice of toasted baguette acts as a raft, topped with just a sprinkle of melted cheese and soaking up the savory broth without turning to mush.
The Broth: A blend of high-quality stock and aromatics like thyme creates a base that is silky and sophisticated.

Tips for the Perfect Bowl

Slice Consistently: Try to slice your onions to a uniform thickness so they caramelize at the same rate.
Use the Right Pot: A heavy-bottomed Dutch oven is your best friend here. It distributes heat evenly, preventing the onions from scorching in one spot.
Don’t Skimp on the Cheese: By high quality blue cheese to compliment the rich flavour of the Guinness

The Finishing Touch: The Bake

Whether you’re looking for an elegant starter for a dinner party or a cozy bowl to warm your hands on a winter night, this recipe is the ultimate answer.

Serves 4-6

1 ½ pounds/675g yellow or Spanish onions
2 tablespoons/30ml butter
2 tablespoons/30ml canola oil
1 ½ teaspoon /6ml sea salt, divided
¼ teaspoon/1ml white sugar
3 tablespoons/45ml flour
2 quarts/2liters hot chicken stock
½ cup/125ml Guinness Stout
¼ teaspoon/1ml black pepper
¼ teaspoon/1ml dry thyme
5 dashes hot sauce
1 baguette cut into ¼ inch/6.35ml rounds
olive oil to drizzle
1-2 cloves peeled garlic
4 ounces/115 bleu cheese
Pre-heat oven to 350F/176C/Gas Mark 4

In a large heavy bottom sauce/stock pan over medium low heat, melt butter and add oil. Add onions and cook slowly for 15 minutes. Raise heat to medium. Add salt and sugar and cook for 25-27 minutes, stirring frequently. The onions should turn a dark golden brown. Sprinkle in the flour, and cook stirring constantly for 2 minutes. Remove pan from heat. Bring stock to a simmer. Pour into onion mixture. Place back on heat. Add stout, pepper, thyme and hot sauce. Simmer partially covered for 30 minutes.

While soup is simmering, slice baguette and drizzle with olive oil on both sides. Place on a baking sheet in a preheated oven for 10-15 minutes. Turn over and bake for another 10-15 minutes. The “croutes” should be lightly golden and crisp. Rub each piece with garlic clove. Sprinkle or spread each peice with cheese and place under a broiler melt.

Serve soup in bowls or crocks with 2-3 croutes floating on top.