Irish French Onion Soup

As St. Patrick’s day is just a little over a week away I thought I would share a review of an Irish inspired dish. St. Patricks day is a huge celebration for my husband and throughout the small rural communities within which we live. There is a lot of Irish heritage surrounding the Peterborough area in towns such as Ennismore and Douro. My husband and I recently took a trip to Ireland as that has always been a bucket list item of his. I’m telling you this country is by far one of the best European countries we have ever visited. It really and truly is as green or greener than you see in the movies or pictures. The people are all so lovely and they have the most warming and loving community. Their live music in Dublin is unlike anything you will ever experience in North America and I highly recommend going.

As for the soup….we really enjoyed it! But once again it’s enough to feed a village and I would say it doesn’t taste as good as the first day you make it. I love the Irish spin on this well known soup. The secret? Guinness of course πŸ˜‰ The soda bread with melted sharp cheddar is a delicious hearty touch. I loved this soup but unfortunately I don’t know if the effort outweighs the reward. I would be interested to try this in the instant pot to see if I can lessen the prep time but still create a delicious soup that tastes just as good for leftovers. Hope you like the review and may the luck of the Irish be with you πŸ˜‰

Time: 1 hour

Yield: 8 servings

Calories/Muffin: ~ 346/serving


  • 6 tablespoons (3/4 stick) salted butter, cubed
  • 4 sweet onions, thinly sliced*
  • 2 garlic cloves, minced or grated
  • 1 tablespoon brown sugar
  • 1.5 cups Guinness stout
  • 3 tablespoons all-purpose flour
  • 2 quarts low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 – 4 sprigs fresh thyme, plus more for garnish
  • kosher salt
  • pinch of freshly ground pepper
  • 4 slices Irish soda bread**
  • 2 cups shredded sharp cheddar cheese***


*I highly recommend using a food processor if you have one to chop all the onions nice and thin. Time saver for the win!

**See the Irish soda bread recipe I tried HERE.

***I used 2 year old Balderson cheese. Who doesn’t love Balderson ❀

Link to recipe directions can be found HERE.

Equipment Required:

  • Dutch oven or large stove pot
  • Food processor or knife & cutting board
  • Measuring cups
  • Mixing spoon
  • Baking sheet
  • Cheese grater

Recipe Review:


  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour (longer if you have to make Irish soda bread)
    • Rating: Moderate – Difficult
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store except you may have to go to a liquor store to get the Guinness if your grocery store doesn’t carry it.
    • Rating: Moderate – Difficult

Irish Soda Bread

I made an Irish Soda Bread to go with the Irish French Onion Soup I tried. All I have to say is I’ve finally realized that I DON’T like soda bread. It is sooo bland and so boring. Thank goodness this soup called for melted cheese on it because I just don’t think I could stomach anymore. This recipe is decent if making Irish soda bread interests you but after trying a few recipes I’m totally convinced soda bread is just not flavourful all around. If you have a stellar Irish Soda Bread recipe please let me know! But for now that’s my review of it. I’m sharing this recipe if you need one for the Irish French Onion Soup Recipe because it does the trick. Simple as that!

Time: 25 min prep + 1 hour baking

Yield: 1 loaf

Calories/Loaf: ~2,784


  • 1 and 3/4 cups buttermilk
  • 1 large egg
  • 4 and 1/4 cups all-purpose flour (plus more for your hands and counter)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons unsalted butter, cold and cubed
  • optional: 1 cup raisins (I didn’t use raisins)

Link to recipe directions can be found HERE.

Note: It may be different for everyone but it took me longer than 45 minutes to cook. It took me about an hour.

Equipment Required:

  • Options: Baking sheet w/ parchment paper, seasoned 10-12 inch cast iron skillet, or greased a 9-10 inch cake pan or pie dish
  • Mixing bowl
  • Whisk
  • Knife
  • Tinfoil

Recipe Review:


  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep
    • Rating: Easy
  • Ingredients & availability
    • 7-8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy