Irish Onion Soup is a traditional Irish recipe for a classic soup of onions in a Guinness base with blue cheese. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Onion Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A rich and buttery onion soup topped with crispy blue cheese toasts makes this a heavenly vegetarian lunch dish for colder days.
Ingredients:
50g butter
6 onions, sliced
Large pinch of salt
4 crushed garlic cloves
1 tbsp dark muscovado sugar
300ml Guinness
1.2 litres vegetable stock
4 halved slices of soda bread
75g crumbled Cashel blue cheese (or vegetarian alternative)
Method:
Set a large, lidded, saucepan over medium heat. Add the butter and when melted and foaming add in the onion slices with a generous pinch of salt. Cook gently, covered for 60 minutes, stirring every now and then to ensure the onions don't catch on the base of the pan.
At the end of the hour add the garlic, re-cover the pan and cook for 6–8 minutes, then stir in the muscovado sugar. Continue cooking, stirring, for a further 10 minutes until the onions are well caramelised.
Pour in the Guinness, bring to a simmer and cook for 5 minutes then add the vegetable stock, bring back to a simmer and cook for 15 minutes, until the mixture has thickened.
Taste and adjust the seasoning to your liking.
In the meantime, heat a grill (broiler) to high and toast the soda bread. Top the bread with the crumbled cashel blue cheese, then place back under the grill and cook for 2-3 minutes, until the cheese is golden and bubbling.
Divide the soup evenly between 4 warmed bowls and float two hot toasts on top of each bowl.
