Irish Onion Soup
Ingredients
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter
- 3 large onions peeled and sliced thin
- 4 cloves garlic minced
- ¼ cup Irish whiskey
- 1 bottle Guinness – 11.2 oz.
- 6 cups beef stock
- 1 tbsp. Worcestershire sauce
- A few sprigs of fresh thyme
- 2 bay leaves
- 1 baguette or loaf of crusty bread
- 2 cups Irish cheddar cheese shredded
- Fresh parsley and/or chives chopped for garnish
Preparation
- In soup pot warm olive oil and melt butter over low heat
- Add onions and pinch of salt
- Cook over low heat for 45-60 minutes to soften onions and caramelize until deep gold in color
- Stir occasionally, keep over low heat so onions don’t burn
- Stir in garlic to combine, add whiskey, and stir up any browned bits
- Turn up heat to medium add Guinness and simmer until reduced and thickened
- Add beef stock, Worcestershire sauce, thyme sprigs and bay leaves
- Bring to a boil, add salt and pepper to taste and simmer for 20-30 minutes
- Meanwhile, slice bread into ½ inch slices and brush with olive oil
- Place under medium broiler, until toasted and browned
- Remove thyme and bay leaves from soup
- Adjust seasonings and ladle soup into oven proof bowls
- Top with toasted bread and add shredded cheese to cover
- Place bowls on cookie sheets and under medium broiler until cheese is melted and browned
- Garnish with chives and parsley
Category
St. Patrick's Day
Soups