Caramelized Onion & Guinness Soup

Deeply savoury and slow-caramelized, this French onion–style soup is built on golden onions, Della Terra Premium Extra Virgin Olive Oil, and Italian Herb of Naples Dark Balsamic. Finished with Guinness, rich beef broth, and a bubbling cheese crouton topping, it’s rustic, comforting, and full of depth.

Prep: 15 minutes
Cook: 50 minutes (plus caramelizing time)
Makes: 6 servings

Ingredients

Soup

• 4–6 onions (about 8 cups), thinly sliced
• 2 tbsp Della Terra Premium Extra Virgin Olive Oil
• 2 tbsp Della Terra Italian Herb of Naples Dark Balsamic
• 5 garlic cloves, minced
• ¼ tsp dried thyme
• 2 tbsp flour
• ½ cup Guinness Draught beer
• 6 cups reduced sodium beef broth
• 1 tsp grainy mustard
• 1 bay leaf
• Salt and pepper, to taste

Croutons

• 6 slices French bread (1 oz each), toasted
• 1 cup aged cheddar cheese
• 6 slices Swiss cheese

Instructions

1. Heat 1 tbsp olive oil in a large saucepan over medium heat. Add sliced onions and Italian Herb of Naples Balsamic. Cook slowly until deeply caramelized and golden brown, stirring frequently and adding small splashes of water or Guinness to deglaze the pan as needed. This process may take up to 1 hour for best flavour.
2. Add garlic and thyme. Cook for 1 minute, until fragrant.
3. Stir in remaining 1 tbsp olive oil and flour. Cook for 2–4 minutes to remove raw flour taste.
4. Pour in Guinness and scrape the bottom of the pan to deglaze.
5. Add beef broth, grainy mustard, bay leaf, salt, and pepper. Bring to a boil.
6. Reduce heat and simmer for 30 minutes.
7. Preheat broiler. Ladle soup into oven-safe bowls placed on a baking sheet.
8. Top each bowl with toasted French bread, cheddar, and Swiss cheese.
9. Broil for 1–3 minutes, until cheese is melted and bubbling. Serve hot.