Guinness and Caramelized Onion Cheese Ball #SundaySupper

Flavorful beer cheese pub spread makes a deliciously cheesy appetizer or snack for St. Patrick’s Day.
Guinness and Caramelized Onion Cheese Ball

Guinness and Caramelized Onion Cheese Ball

By Sue Lau | Palatable Pastime

I am really fond of cheese balls, especially as a little nibbler with wine. And often with beer and ale as well. Some of my favs are the IPA’s, which not Irish, are definitely British in nature. So when imbibing on these with meals, having cheese can be a great part of that, as an easy appetizer.
Guinness and Caramelized Onion Cheese Ball
I will say this recipe makes two large cheese balls. And that is really a party size recipe, so if you need less, cut back on the ingredient amounts accordingly.
If you are into sports gatherings, this is a nice idea for something to put out for guests. Paired with a box or two of crackers, you can get a lot of mileage out of this. If you are looking for a homemade cracker recipe, hang in there for a few days as I have one coming up with the #BreadBakers group on Tuesday.
Guinness and Caramelized Onion Cheese Ball

Guinness and Caramelized Onion Cheese Ball

  • Servings: 16
  • Difficulty: easy
  • Print

Guinness and Caramelized Onion Cheese Ball
Makes 2 cheese balls
Allow extra time for chilling

  • 12 ounces finely chopped yellow onion
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon  sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Guinness stout ale or other stout ale
  • 7 ounces Aged White Irish Cheddar cheese (Kerrygold)
  • 4 ounces sharp Cheddar cheese
  • 8 ounces cream cheese,  at room temperature
  • 2 tablespoons dried snipped chives
  • 1 teaspoon Dijon mustard
  • 2 cup chopped toasted walnuts


  1. Saute onion in a nonstick skillet with  butter, garlic, sugar, salt and black pepper until  caramelized.
  2. Stir in Guinness while off the heat, then return to heat and cook, stirring, until liquid reduces and  is syrupy; let cool.
  3. Shred cheddar cheeses  in a food processor fitted with a shredder attachment or grate by hand.
  4. Add cream cheese, chives, mustard and caramelized onions,  pulsing a few times until cheese is smooth and comes  together.
  5. Form the cheese into two balls and roll  in walnuts.
  6. Wrap in plastic and chill until firm, at least a few hours but I  like to chill mine a day ahead to mellow the flavors.
  7. Serve cheese ball at room temperature with crackers or crudite.

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Guinness and Caramelized Onion Cheese Ball


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