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
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 347 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON
Provided by Michael Chiarello : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
- Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
- Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
IRISH-STYLE POTATO ONION SOUP
From the About.com Home Cooking blog: " This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."
Provided by Stephanie Z.
Categories Potato
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
- Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
- Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
- Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
- Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
Nutrition Facts : Calories 346.1, Fat 22.1, SaturatedFat 11.4, Cholesterol 57.6, Sodium 402.7, Carbohydrate 27.4, Fiber 2.3, Sugar 3.4, Protein 10.2
SHAMROCK IRISH ONION SOUP
A wonderful first course for your St. Pat's Day feast. Puff pastry shamrocks float on a tasty Irish whiskey laced leek & onion broth. You'll dazzle your lucky guests! Trader Joe now has frozen leeks already cleaned & ready to go. I'd use 2 packages.
Provided by San Marcos Sunshine
Categories Onions
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash leeks well under running water, separating layers with your fingers, as they can be very sandy. Slice and check over again for sand.
- In pot, melt butter over medium heat. Add sliced leeks, onion & garlic; cook 8 minutes. Add sugar and pepper. Reduce heat to low; cook, stirring 25-30 minutes. Add whiskey; cook scraping up browned bits, about 3 more minutes. Add broth and simmer 15 minutes.
- PASTRY:.
- On floured surface, unfold pastry. With 3" shamrock cookie cutter, sharply cut 6 shamrocks. Place on ungreased baking sheet. Beat egg with 1 T. of water and brush over shamrocks. Freeze 20 minutes. Meanwhile, preheat oven to 375; remove shamrocks from freezer and bake 15 minutes. Cool on baking sheet on rack.
- NOTE: If you have no shamrock cookie cutter, use a 1" round sharp cookie cutter. Using firm downward pressure, cut 18 circles from pastry. (Don't twist) Use a knife to cut 6 1-1/2" x 1/4" strips for stems. On ungreased baking sheet, form shamrocks by wetting edges of one circle and attaching one strip for the stem. Lay 2 more circles, edges touching, slightly overlapping first circle. Repeat with remaining circles and stems to form 5 more shamrocks. Brush with egg wash and proceed as directed above.
- To serve, divide hot soup among six 1 cup heated bowls. Sprinkle with finely grated cheddar or any favorite cheese until it melts slightly. Float puff pastry shamrock on top and serve.
Nutrition Facts : Calories 525.4, Fat 31, SaturatedFat 13.3, Cholesterol 71.2, Sodium 833.4, Carbohydrate 39.4, Fiber 3.1, Sugar 7.3, Protein 12.5
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- Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes - 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning (I used about 1/2 a cup during the caramelization process).
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- Melt the butter in a large saucepan (with a lid) over a medium heat. Add the onions, sliced, and a large pinch of salt, then cook gently, covered, for 1 hour, stirring every now and then to make sure the onions don’t catch on the bottom of the pan. After 1 hour, add the garlic, cook for 6-8 minutes, then stir in the muscovado sugar. Cook, stirring, for another 10 minutes until the onions are caramelised.
- Pour in the Guinness and bubble for 5 minutes to reduce slightly, then add the vegetable stock and simmer for 15 minutes until thickened. Taste and season.
- Meanwhile, heat a grill to high and toast the soda bread. Top the bread with the crumbled cashel blue cheese, then grill for 2-3 minutes until the cheese is golden and bubbling. Divide the soup among 4 warmed bowls and float two hot toasts on top of each bowl of soup to serve.
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3.3/5 (3)Total Time 1 hr 25 minsCategory SoupCalories 411 per serving
- In a large pot, over medium-high heat (if you want specifics I cooked on a 6-7) add the butter and onions, stir. Brown the onions for 30-40 minutes, stirring often. If you find that the onions are sticking too much to the bottom, add more butter or a splash or two of the beef broth.
- Now the fun part, add the whiskey and scrape the bottom of the pan. Get all the bits and simmer the alcohol down for 8-10 minutes, over medium height.
- Next add the beef broth, bay leaves, thyme, Worcestershire sauce, sea salt, and pepper. Taste and if it's not rich add a heaping spoonful of beef bouillon (I used Better Than Boullion - get it at Costco or Amazon).
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