Irish Onion Soup - it's french onion soup with a whiskey twist. A delicious soup recipe that's perfect for fall and winter.

Irish Onion Soup

A whiskey twist makes this French Onion Soup inspired recipe Irish!
Course Soup
Cuisine American
Keyword Irish onion soup, onion soup
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 cups
Calories 411kcal
Author Randa Derkson


  • 8 cups chopped onions
  • 1/4 cup salted butter
  • 1 1/2 tbsps minced garlic
  • 1/4 cup flour
  • 1/2 cup whiskey
  • 8 cups beef broth
  • 2 bay leaves
  • 2 tsps thyme
  • 1-2 dashes Worchestershire sauce
  • Sea salt and pepper to taste
  • Optional Better Than Boullion Beef Base to taste


  • 1 French baguette sliced
  • Mozzarella cheese I used herb and garlic mozzarella and it was super yummy


  • In a large pot, over medium-high heat (if you want specifics I cooked on a 6-7) add the butter and onions, stir. Brown the onions for 30-40 minutes, stirring often. If you find that the onions are sticking too much to the bottom, add more butter or a splash or two of the beef broth.
  • Add the garlic and flour and stir for roughly a minute.
  • Now the fun part, add the whiskey and scrape the bottom of the pan. Get all the bits and simmer the alcohol down for 8-10 minutes, over medium height.
  • Next add the beef broth, bay leaves, thyme, Worcestershire sauce, sea salt, and pepper. Taste and if it's not rich add a heaping spoonful of beef bouillon (I used Better Than Boullion - get it at Costco or Amazon).
  • Simmer over medium heat for 35 minutes.

Preheat oven to 425F

  • Ladle the soup into french onion bowls, and top with the slices of the baguette. Layer on the cheese and bake for 5-10 minutes. Keep an eye on it so it doesn't burn, just until the cheese gets golden and bubbly.


Serving: 1g | Calories: 411kcal | Carbohydrates: 65g | Protein: 23.1g | Fat: 6.6g | Saturated Fat: 3.1g | Cholesterol: 15.3mg | Sodium: 1327.5mg | Fiber: 4.2g | Sugar: 8.9g