Irish Onion Soup
TOTAL TIME: Prep: 45 min. Cook: 45 min.
YIELD: 10 servings (2-1/2 quarts).
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
Ingredients
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3 medium red potatoes, cut into 1/2-inch cubes
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1 tablespoon olive oil
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1 teaspoon salt, divided
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3 large sweet onions, halved and thinly sliced
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2 tablespoons butter
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1/2 pound sliced baby portobello mushrooms
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1/2 cup sunflower kernels
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1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1/2 teaspoon pepper
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5 cups chicken broth
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3/4 cup stout beer or additional chicken broth
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2 tablespoons brown sugar
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10 slices French bread baguette (1/4 inch thick)
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10 slices white cheddar cheese
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1 log (11 ounces) fresh goat cheese, sliced
Directions
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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.
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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.
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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.
Nutrition 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.
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