Monday, March 24, 2014
Irish Onion Soup
Wow - I can't believe a week has gone by since my last post and St. Patrick's Day. I gave finals on Monday and had a fun week & weekend hanging out with the family and seeing some friends. One week of spring break and then back to work!
The main course I made to go with our rainbow cake was a variation on French Onion Soup that I had seen floating around Pinterest. It has an Irish twist with some whiskey and stout and the end result is a little deeper flavor. I like the traditional French Onion better with lots of Swiss cheese on top but my husband was a big fan of this recipe. I left the onions in rings but would definitely dice them next time, as indicated in the recipe below.
Irish Onion Soup (serves 6)
from The Fox & She
4 T unsalted butter
4 medium yellow onions, diced
3 cloves garlic, finely minced
1/3 cup whiskey
3 T flour
1 cup Guinness Stout
6 sprigs thyme
12 cups beef stock
1 tsp. black pepper
Day old baguette slices
Irish cheddar cheese (sliced or grated - Comte or gruyere would also work)
In a heavy bottomed Dutch oven or pot, melt the butter and cook the onions over medium-low heat for an hour. Be careful not to burn / brown the onions. They will get brown as they cook but it's not like sauteing and you don't want burning).
Add the whiskey, flour, pinch of salt and cook for a few minutes more. Add the garlic and cook until fragrant, about 2 minutes more.
Add the Guinness and simmer until reduced by 1/3, about 5 minutes. Add broth, thyme, pepper, and 2 teaspoons of salt. Bring to a boil. Reduce heat to a simmer for 45 minutes.
Remove thyme sprigs. Ladle into oven safe bowls and top with baguette slices and cheese. Place under the broiler until the cheese is bubbly - watch closely so it doesn't burn!