Best 4 Irish Onion Soup Recipes

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON

Steps:

• Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
• Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
• Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

IRISH ONION SOUP

Steps:

• Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

IRISH-STYLE POTATO ONION SOUP

Steps:

• Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
• Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
• Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
• Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
• Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

IRISH ONION SOUP

Steps:

• In a large heavy saucepan melt 4 tblso butter. Add onions and garlic. Sautee on low heat till carmelized. About 45 minutes, stirring occasionaly. In a seperate saucepan bring 6 cup swater to a boil. Add boulion paste and desolve. Add guiness beer and bring back to a boil. Once onions are fully carmelized add broth/beer mix. Scraping up browned bits. Add thyme, Worchtichiere sauce. bring all to a simmer and let cook for about 1 hour. As soup is cooking slice a sourdough baquette into 6 slices. drizzle with olive oil. Broil till crisp. Top with cheese and set aside. After soup has cooked, season to taste and place in 6 ramikins. Float Gruyere crostini on top of soup and place in broiler till browned and bubbly, about 4 minutes. IT WILL BE VERY HOT