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Irish Onion Soup

 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,
  • rosemary, pepper and remaining salt. Cook 8-10 minutes longer or

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Irish Onion Soup (continued)

Directions (continued)

  • 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).
Nutritional 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.