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Irish Onion Soup

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

10 ServingsPrep: 45 min. Cook: 45 min.

Ingredients

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

Directions

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,

2 of 2

Irish Onion Soup (continued)

Directions (continued)

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

Nutrition Facts: 1 cup soup with 1 slice cheese toast equals 347 calories, 21 g fat (11 g saturated fat), 59 mg cholesterol, 1,119 mg sodium, 25 g carbohydrate, 3 g fiber, 15 g protein.