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
kosher salt
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!

1 comment:

  1. Posted the last of my grades yesterday. Now a few days rest before I get ready for spring quarter.