Move over, French Onion, there’s a new soup in town!
Onion soup is probably one of my all time favorites. Sweet, caramelized onions, an herb, salty broth, and that crusty, cheesy crouton on top that sops up all the goods. It’s divine, and perfect for this chilly weather.
It had been a while since I made a bowl of onion soup, and I decided to take a fun twist on it this time, in honor of St. Patrick’s Day. I swapped out the wine for Guinness, and topped the crouton with some amazing Irish sharp cheddar cheese. The Guinness added this incredible deep, rich flavor to the broth, and that sharp, melty cheese on top added a bite that was missing all along. Forget French Onion Soup, THIS is the way I’m making my onion soup from now on!
Here’s how you make it:
Irish Onion Soup
What You’ll Need:
+5 pounds onions, preferably sweet and or red
+ 2 Tablespoons butter
+ 1 cup Guinness (enjoy the rest!)
+ 1 can beef consommé
+ 1 cup water
+ 2 cups chicken stock
+ mix fresh herbs (thyme, rosemary, sage)
+ crusty bread, sliced in rounds
+ 2 cups grated Irish sharp cheddar cheese
Slice all of the onions in thin, half moon slivers. Melt the butter in a pot or high sided pan, and add onions, a layer at s time, sprinkling salt on each layer. Allow to sweat on low heat for 15 minutes. No browning, sizzling, or stirring. Continue to cook on medium low heat for about an hour, or until onions are caramelized and half the size. Add guinness, and cook until reduced and syrupy (10 minutes). Add in the beef consommé, water, and chicken stock. Add in herbs as well. Allow to cook for about 20-30 minutes. Ladle into soup crocks. Turn on broiler and toast the bread rounds for 2 minutes. Place toasted side down on soup, and add cheese on the top of the bread. Place all of the crocks under the broiler, and cook until the cheese is bubbly. Enjoy!