Shamrockirishonionsoup Recipes

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IRISH ONION SOUP



Irish Onion Soup image

The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. -Theresa Miller, Sault St. Marie, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

3 medium red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon salt, divided
3 large sweet onions, halved and thinly sliced
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 cup sunflower kernels
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
5 cups chicken broth
3/4 cup stout beer or additional chicken broth
2 tablespoons brown sugar
10 slices French bread baguette (1/4 inch thick)
10 slices white cheddar cheese
1 log (11 ounces) fresh goat cheese, sliced

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.

Nutrition Facts : Calories 347 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

SHAMROCK IRISH ONION SOUP



Shamrock Irish Onion Soup image

A wonderful first course for your St. Pat's Day feast. Puff pastry shamrocks float on a tasty Irish whiskey laced leek & onion broth. You'll dazzle your lucky guests! Trader Joe now has frozen leeks already cleaned & ready to go. I'd use 2 packages.

Provided by San Marcos Sunshine

Categories     Onions

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
8 leeks, white & pale green parts only, split lengthwise and cut crosswise into 1/4-inch slices (about 4 cups)
1 onion, halved, sliced crosswise
3 -4 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon pepper
1/2 cup Irish whiskey
2 (14 1/2 ounce) cans beef broth
1 sheet frozen puff pastry, thawed (1/2 of 17-1/2 oz. package)
1 egg
4 ounces grated cheddar cheese (1 cup, finely grated) or 4 ounces parmesan cheese (1 cup, finely grated)

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.

Nutrition Facts : Calories 525.4, Fat 31, SaturatedFat 13.3, Cholesterol 71.2, Sodium 833.4, Carbohydrate 39.4, Fiber 3.1, Sugar 7.3, Protein 12.5

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