LOCAL CHEF RYAN BROKENBROW'S RECIPE
Guinness & Onion Soup with Cheesy Garlic Bread
A comforting deep rich onion and Guinness soup served cheesy garlic bread. A version of the French onion soup using some of our most famous produce of Guinness and cheddar cheese.
Ingredients
Guinness & Onion Soup
- 30g x Butter
- 1tsp x Dried Chopped Sage
- 6 x Cloves Garlic (sliced)
- 3 x Red Onions (peeled and sliced)
- 3 x Large White Onions (peeled and sliced)
- 2 x Leeks (trimmed, washed and sliced)
- 350ml x Guinness
- 850ml x Beef or Vegetable Stock
- 5ml x Worcestershire sauce
- Seasoning x
Cheesy Garlic Bread
- 4 slices x Bread
- 40g x Butter
- 4 x Garlic Cloves
- 80g x Grated Cheddar
- ½ tsp x Chopped Parsley
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To make the soup, place the butter, sage and garlic in a pan and cook for 2 minutes on medium heat.
Then add the sliced white and red onions and the leeks and cook on for 10-15 minutes until reduced and wilted.
Season and add the Guinness, stock and 3-4 dashes of Worcestershire sauce.
Turn the heat down and simmer for 45 minutes.
Whilst the soup is cooking, it’s time to make the garlic butter for your cheesy garlic bread!
Peel and crush the garlic, then mix it in with the butter, parsley and seasoning.
Generously spread your garlic butter over the slices of bread and grill for 3-4 minutes, then sprinkle over the grated cheddar and return to the grill for 2-3 minutes until melted.
Serve the soup with the cheesy garlic bread on the side or the classic way by placing a piece directly into the soup.
