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Restaurants›McCracken’s Irish Pub›Irish Onion Soup Crock Recipe

Irish Onion Soup Crock Recipe

Name: McCracken’s Irish Pubs IRISH ONION SOUP CROCK Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 3 tbs unsalted butter; 1 tbs olive oil; 6 cups yellow onions, thinly sliced (about 1/8" thick); 1 tsp granulated sugar; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs all-purpose flour; 1 cups dry Irish stout (e.g., Guinness); 6 cups beef stock (preferably low-sodium); 1 tsp beef base or demi-glace (optional, for extra beefiness); 1 tbs Worcestershire sauce; 3 sprigs fresh thyme sprigs; 2 each bay leaves; 6 slices rustic country bread or baguette, cut into 1/2" thick slices; 2 cups Irish cheddar, grated (sharp preferred); 0.5 cups Gruyère (optional, for extra melt and flavor), grated; 2 tsp olive oil or melted butter (for toasting bread); 1 tbs fresh parsley, finely chopped (optional, for garnish); 1 tsp dry sherry or extra stout (optional, splash); 0 to taste coarse sea salt (to taste); 0 to taste freshly ground black pepper (to taste)

Inspired by McCracken’s Irish Pub

Time1h 15m

Serves6

Beefy onion soup topped with toasted rustic bread and melted Irish cheddar

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Ingredients

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Soup Base

3 tbs Unsalted butter

1 tbs olive oil

6 cups yellow onions, thinly sliced (about 1/8" thick)

1 tsp granulated sugar

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs 00 bread flour

1 cups dry Irish stout (e.g., Guinness)

6 cups beef stock (preferably low-sodium)

1 tsp beef base or demi-glace (optional, for extra beefiness)

1 tbs Original Worcestershire Sauce

3 sprigs fresh thyme sprigs

2 each bay leaves

Bread & Cheese Topping

6 slices rustic country bread or baguette, cut into 1/2" thick slices

2 cups Irish cheddar, grated (sharp preferred)

1/2 cups Gruyère (optional, for extra melt and flavor), grated

2 tsp olive oil or melted butter (for toasting bread)

1 tbs fresh parsley, finely chopped (optional, for garnish)

Finishing & Serving

1 tsp dry sherry or extra stout (optional, splash)

0 to taste coarse sea salt (to taste)

0 to taste freshly ground black pepper (to taste)

Method

Soup Base

Prepare onions

Peel and thinly slice onions so they measure about 6 cups. Use a sharp knife or mandoline for even slices.

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter foams. Add the sliced onions, spread them into an even layer, and cook, stirring every 3–4 minutes.

After about 10 minutes, sprinkle the sugar and 1 teaspoon kosher salt over the onions. Continue to cook, stirring more frequently, reducing heat slightly if onions begin to brown too quickly. Caramelize the onions until deep golden brown, about 35–45 minutes total. Scrape the bottom occasionally to incorporate browned bits.

When onions are richly browned, sprinkle the flour over them and cook, stirring, for 2 minutes to remove the raw flour taste and create a roux that will thicken the soup slightly.

Pour in the stout, scraping the bottom of the pot with a wooden spoon to deglaze and lift all browned fond. Let the beer reduce by about half, 3–5 minutes.

Add the beef stock, beef base or demi-glace (if using), Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to meld flavors. Taste and season with remaining kosher salt (about 1/2 tsp more if needed) and 1/2 tsp black pepper.

If desired, stir in a teaspoon of dry sherry or an extra splash of stout for brightness. Remove thyme sprigs and bay leaves before serving.

Bread & Cheese Topping

While the soup simmers, preheat your oven to 400°F (200°C) and arrange a rack in the upper third of the oven for broiling or melting the cheese.

Brush both sides of each bread slice lightly with olive oil or melted butter. Arrange slices on a baking sheet and toast in the oven until golden and slightly crisp, about 6–8 minutes, flipping once. Alternatively, grill them in a skillet over medium heat 2–3 minutes per side.

Combine the grated Irish cheddar and optional Gruyère in a bowl and toss to blend.

Ladle the hot soup into oven-safe crocks or bowls, leaving about 1/2" headspace to accommodate the bread and melted cheese.

Place one toasted bread slice on top of each crock of soup, then mound 1/3 to 1/2 cup of the cheese mixture evenly over the bread, pressing lightly so the cheese adheres.

Set crocks on a baking sheet and place under the broiler (or in the oven at 400°F) until cheese is melted, bubbling, and beginning to brown, about 2–4 minutes. Watch carefully to avoid burning.

Finishing & Serving

Remove crocks from oven with oven mitts and let sit 1–2 minutes. Sprinkle with chopped parsley if using and grind a little fresh black pepper on top. Taste and add coarse sea salt if needed.

Serve the Irish Onion Soup Crocks hot. Caution guests that the bowls and cheese will be very hot.