Irish Onion Soup Recipes

IRISH STOUT ONION SOUP

Steps:

• Place 2 tablespoons of butter in a large Dutch oven or heavy bottomed pot over medium-low heat.
• Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes - 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning (I used about 1/2 a cup during the caramelization process).
• When onions are done, add garlic, thyme and remaining 1 tablespoon of butter to the pot. Cook for 1-2 minutes until fragrant.
• Add flour, stir to coat all the onions and cook 2 more minutes.
• Add the stout, remaining 3 cups of beef broth, apple cider vinegar, mustard, bay leaves, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook/reduce for 30 minutes.
• Season to taste with salt and pepper and turn off heat.
• Preheat oven to high-broil.
• Make the topping by placing the butter and thyme in a medium skillet over medium heat.
• Once melted, add the bread cubes and toast in skillet until golden brown on all sides.
• Ladle soup into oven safe bowls/crocks, top with the toasted croutons and divide the cheese evenly over the croutons in each bowl.
• Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly.
• Serve hot.

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-STYLE POTATO ONION SOUP

Steps:

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

SHAMROCK IRISH ONION SOUP

Steps:

• Wash leeks well under running water, separating layers with your fingers, as they can be very sandy. Slice and check over again for sand.
• In pot, melt butter over medium heat. Add sliced leeks, onion & garlic; cook 8 minutes. Add sugar and pepper. Reduce heat to low; cook, stirring 25-30 minutes. Add whiskey; cook scraping up browned bits, about 3 more minutes. Add broth and simmer 15 minutes.
• PASTRY:.
• On floured surface, unfold pastry. With 3" shamrock cookie cutter, sharply cut 6 shamrocks. Place on ungreased baking sheet. Beat egg with 1 T. of water and brush over shamrocks. Freeze 20 minutes. Meanwhile, preheat oven to 375; remove shamrocks from freezer and bake 15 minutes. Cool on baking sheet on rack.
• NOTE: If you have no shamrock cookie cutter, use a 1" round sharp cookie cutter. Using firm downward pressure, cut 18 circles from pastry. (Don't twist) Use a knife to cut 6 1-1/2" x 1/4" strips for stems. On ungreased baking sheet, form shamrocks by wetting edges of one circle and attaching one strip for the stem. Lay 2 more circles, edges touching, slightly overlapping first circle. Repeat with remaining circles and stems to form 5 more shamrocks. Brush with egg wash and proceed as directed above.
• To serve, divide hot soup among six 1 cup heated bowls. Sprinkle with finely grated cheddar or any favorite cheese until it melts slightly. Float puff pastry shamrock on top and serve.

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 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.