January 27, 2009

Irish Onion Soup

I made this the other night when our friends came over for dinner (and some very intense Rock Band sessions!). It's been really cold in nyc for the past few weeks, so soup has never been more appropriate. I'm a big fan of this one because it is a take on a classical French onion soup, but instead the onions are braised in Guinness and the bread topper is smothered in melted Irish cheddar. 

The soup was really flavorful and the cheesy crouton made it substantial enough to serve as a main course. I also love serving things in individual dishes. It just makes for a fun presentation. Unfortunately, I did have a few hiccups with the timing of the recipe. The onions took WAY longer to cook than the recipe called for (they said 15 minutes, I cooked them for like 40 and they still weren't as cooked as I would have liked). Aside from that, and the fact that my eyes are still watering from cutting up so many onions, the soup is a cinch to pull together and everyone seemed to really like it. Especially the men, this is definitely guy food.


Irish Onion Soup

Yields 6 Servings

2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
8 yellow onions, or about 8 cups, thinly sliced
salt
1 tablespoon fresh thyme, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (Guinness)
6 cups beef stock
6 slices country break, cute 1/2-inch thick, lightly toasted
1/2 pound Irish cheddar, thinly sliced
  • Heat olive oil in a pot over high heat and add onions and garlic.
  • Season with salt and cook for about 5 minutes, stirring often.
  • Reduce heat to low and continue cooking onions, stirring occasionally, till they are golden brown, about 45 minutes.
  • Add thyme, vinegar and beer and cook until beer is reduced by half.
  • Add beef stock, bring to a simmer, and cook for an additional 10 minutes.
  • Meanwhile, preheat the broiler.
  • When soup is done cooking, ladle servings into individual, oven-safe bowls.
  • Top each serving with the bread and cheese.
  • Broil the soups until the cheese it totally melted and slightly browned.
  • Serve immediately.

13 comments:

Elra said...

Ah that is why you call it Iris onion soup. This sounds so delicious.
Cheers,
Elra

Maria said...

Bring on the onions! The soup looks incredible!

kickpleat said...

ooh, that looks so good right now! it's cold and a nice hot cheesy bowl would do quite nicely!

Chef Fresco said...

Yum Yum... cheese, onion... how can you go wrong. Looks great!

Abbie said...

Yum yum :) My mom is a big fan of French Onion Soup, so I'm sure she'd like this, too. I for one, am sold on the cheesy crouton!

Jessy and her dog Winnie said...

Looks great, perfect for this cold weather where i am!

Donna-FFW said...

Love the twist of the beer and the onions! Looks perfect for a chilly day!!

Culinarywannabe said...

Hi Elra - Thanks!

Hi Maria - I swear my eyes are still red!

Hi Kickpleat - Nothing goes better with cold weather than something gooey and cheesy!

Hi Chef - I don't think you can! Thanks!

Hi Abbie - Your mom would definitely like this then. And the crouton is the best part of the soup!

Hi Jessy - Agreed! The only way to handle the cold and snow is to stay inside with something warm and yummy.

Hi Donna-FFW - Thanks so much!!

Michelle said...

Oh my goodness, it sounds delicious! I have read things about onions and crying...something about the biological reason it happens...have you ever noticed that sometimes it just DOESN'T happen? Weird, huh. I gotta find that info because I hate those onion tears!

Foodie with Little Thyme! said...

My son has surgery on Friday and this may be a great thing to feed the rest of us.

Emily said...

Ohh, you know I'd be all over this... beer, cheddar, caramelized onion. MAN YOU'RE GOOD. :)

Hallie Fae said...

I love onion soup. I will have to try this recipe. YUM!

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