On this St. Patrick’s Day, we are still in soup mode. Many years, by this time, the weather has become more springlike. This year we are on the weather seesaw with temps going up then back down. Currently, they are down. But that’s okay because it gives me the perfect opportunity to showcase this Irish adaptation of a French classic.
Rich & savory French onion soup starts with caramelized onions. A combination of beef broth and wine or sherry is added to the onions, and a toasted bread slice is topped with melted and bubbly Gruyere cheese and set on top of the crock of soup. Thyme and garlic add depth to the French version.
Irish onion soup also starts with caramelized onions. Potatoes, mushrooms, and rosemary add hearty earthiness to this soup. Stout beer and chicken broth make up the liquid base of the soup. The addition of sunflower seeds adds a bit of crunch to the texture of the soup. And here, toasted bread is topped with both goat cheese and cheddar cheese for the melty & bubbly effect. This Irish twist to classic French onion soup is perfect for St. Patrick’s Day!
Irish Onion Soup
Irish Onion Soup (adapted from tasteofhome.com) Total Time Required: 1-1/2 hours, Prep Time: 45 minutes, Cook Time: 45 minutes, Makes: 10 servings, 2-1/2 quarts
- 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
- 1 tablespoon brown sugar
- 10 slices French bread baguette (1/4 inch thick)
- 10 slices white cheddar cheese
- 11 ounces fresh goat cheese, sliced
Directions:
Preheat the oven to 425°F. Place the cubed potatoes on a rimmed baking sheet. Drizzle them with oil and sprinkle them with 1/2 teaspoon salt. Bake the potatoes in the preheated oven for 20 – 25 minutes, until they are tender.
Roast the cubed potatoes.
Meanwhile, in a Dutch oven, sauté the onions in the butter until they are tender.
Caramelize the onions.
Reduce the heat to medium-low and cook for 30 minutes or until they are a deep golden brown, stirring occasionally.
Caramelize the onions until they are browned.
When the onions have caramelized, add the mushrooms, sunflower kernels, rosemary, pepper, and remaining 1/2 teaspoon of salt. Cook for 8 – 10 minutes longer or until the mushrooms are tender.
Add the mushrooms, sunflower kernels, rosemary, and seasonings to the onions.
Stir in the broth, beer, brown sugar, and potatoes.
Stir in the broth, beer, brown sugar and potatoes.
Heat the soup through.
Heat the soup through.
Place the bread slices on a baking sheet. Spread some goat cheese on each slice then top that with the cheddar cheese. Broil the bread 3 – 4 inches from the heat for 3 – 5 minutes, until the cheese is melted.
Layer the cheeses on the bread and broil until they are melted.
Ladle the soup into bowls and top each with a cheese toast. Serve immediately.
Serve the soup with the cheesy toast.
Potatoes & mushrooms make caramelized onion soup even better! ~Linda
Irish Onion Soup (adapted from tasteofhome.com) Total Time Required: 1-1/2 hours, Prep Time: 45 minutes, Cook Time: 45 minutes, Makes: 10 servings, 2-1/2 quarts
- 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
- 1 tablespoon brown sugar
- 10 slices French bread baguette (1/4 inch thick)
- 10 slices white cheddar cheese
- 11 ounces fresh goat cheese, sliced
Directions:
Preheat the oven to 425°F. Place the cubed potatoes on a rimmed baking sheet. Drizzle them with oil and sprinkle them with 1/2 teaspoon salt. Bake the potatoes in the preheated oven for 20 – 25 minutes, until they are tender.
Meanwhile, in a Dutch oven, sauté the onions in the butter until they are tender. Reduce the heat to medium-low and cook for 30 minutes or until they are a deep golden brown, stirring occasionally. When the onions have caramelized, add the mushrooms, sunflower kernels, rosemary, pepper, and remaining 1/2 teaspoon of salt. Cook for 8 – 10 minutes longer or until the mushrooms are tender. Stir in the broth, beer, brown sugar, and potatoes. Heat the soup through.
Place the bread slices on a baking sheet. Spread some goat cheese on each slice then top that with the cheddar cheese. Broil the bread 3 – 4 inches from the heat for 3 – 5 minutes, until the cheese is melted. Ladle the soup into bowls and top each with a cheese toast. Serve immediately.