Irish Onion Soup

I absolutely love French Onion Soup, admittedly largely in part to the melted cheese. However it is typically made with beef broth. I had this idea in my mind that it was way too complicated to make so I just sort of accepted it was just something I couldn’t have. (Full disclosure I know now that I was just being lazy because this is so simple I could have had this soup in my life so long ago.)

This was until, I decided to create my own vegetarian and vegan friendly version. I call it Irish Onion Soup because I used some St. Patrick’s Day Guinness to help cook down the onions.

I couldn’t get past the amazing aroma that filled my house up while this was cooking. It smelled exactly like the French Onion Soup I had been longing for except this time I didn’t have to pass it up!


  • 2 tablespoons of olive oil
  • 2 large onions, thinly sliced
  • A dash of dried thyme (can use fresh sprig if you have one)
  • 2 tablespoons of balsamic vinegar
  • 1/3 cup of Guinness
  • 1 tablespoon of Worcestershire sauce
  • 4 cups of vegetable broth (I used homemade)
  • 2 cups of purified water
  • 1 bay leaf
  • 3 teaspoons of sea salt
  • 1 teaspoon of black pepper


  • A few slices of your favorite loaf of bread
  • A few slices of Field Roast’s “Chao Creamy Original” vegan cheese

In a large Dutch oven, on medium heat, pour 1 tablespoon of olive oil. Then add in your 2 large sliced onions. Then add your thyme and second tablespoon of olive oil. Stir then turn heat down to medium/low.

You will cook these onions uncovered for about 50-60 minutes. Stir then often to make sure they do not stick. They will slowly become caramelized and a beautiful golden brown.

When they have cooked for about an hour, add in your balsamic and stir until onions absorb that dark brown color. Then add your Guinness and Worcestershire sauce. Let cook down for 1-2 minutes while stirring the onions.

Then add in your vegetable stock, purified water, bay leaf, salt, and pepper. Allow the soup to come to a boil. Then cover your Dutch oven with a lid and turn heat down to low. Let the soup cook for another 30 minutes on the stove.

***You could totally stop there and eat the soup just like that. OR- if you just can’t have it without the melted cheesy goodness and bread soaked in broth then continue on with me for a moment!

When the soup is just about done cooking. Place a few slices of bread (I used a dark multi grain bread) onto a cooking tray. Then cover each piece of toast with a piece of Chao Creamy Original Vegan Cheese. Place in the oven or toaster oven on broil for about 2-5 minutes or until the cheese melts and begins to brown. Then remove from oven.

Pour the finished Irish Onion Soup into a bowl and place one slice of “cheesy” bread right on top of the soup. The toasted bread will soak up the broth and make this exactly the kind of soup you need. I will most likely be having this soup every other week because it was seriously delicious and satisfied my 8 years wanting for this soup!

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