Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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, 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).
Originally published as Irish Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p196

Nutritional Facts

1 cup soup with 1 slice cheese toast: 347 calories, 21g fat (11g saturated fat), 59mg cholesterol, 1119mg sodium, 25g carbohydrate (9g sugars, 3g fiber), 15g protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Irish Onion Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p196

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