This recipe says it’s good for four servings, but if it’s all you’re having and you’re anything like me, chances are you are going to eat two bowls! I always double up on this recipe, even if I am serving smaller portions for parties. The flavor is just way too good to not share. The last thing that I want to do is run out of soup! You can make a huge batch of it and keep it warm until you want to add the cheese and toast to the top and put it under the broiler.
Check out what they are saying about this recipe over at The Seasoned Mom:
“I’ve never had Guinness soup, but it looks great!”
This is great for St. Patrick’s Day, Father’s Day, or any holiday!
Ingredients
3 medium sweet onions, sliced
3 T. Land O’ Lakes butter
1 c. Guinness beer
4 c. Swanson beef broth
1 t. Worcestershire sauce
4 slices of frozen Texas Toast Garlic Bread
1 c. shredded Irish cheddar cheese
Instructions
Melt butter in a large saucepan over low heat. Add onions to the saucepan and cover. Cook for about 30 minutes, stirring occasionally.
Set heat on medium-high. Add beer and cook, uncovered, for 5-10 minutes, or until beer is reduced by about half.
Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils. Reduce the heat to low. Cover the pot and simmer for about 30 minutes.
Meanwhile, toast or bake the garlic bread according to package instructions.
Divide the soup between 4 bowls. Place one piece of toast on top of each bowl. Top each piece of toast with ¼ c. of Irish cheddar cheese.
Place bowls of soup on a baking sheet and broil in the oven for a few minutes, or until cheese is melted and golden brown.
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Quick Tip: Regular cheddar, provolone, or Swiss cheese will all work in here.
Thanks again to The Seasoned Mom for this adult recipe.
