Irish Onion Soup Recipes

17 April 2020 Bookmark • 0

This Irish Onion Soup recipe is a wealthy, yet easy soup that’s perfect for fall or iciness. It warms your bones after a time out in the bloodless.

ONION SOUP FRENCH OR IRISH?

I like an awesome french onion soup, I’ve attempted so many extraordinary recipes but one of my favorites makes use of pink wine.

Irish Onion Soup Recipes

The day I made this soup i was looking the snowfall, it’s a tough reality to face whilst the week earlier than i was parasailing and placing out in the Florida Keys.

The oddest component happened once I went to the grocery shop, they have been out of everyday yellow onions. I couldn’t discover them everywhere!

So i purchased a bag of the smaller range and used approximately 9. I measured it to be eight cups.

Those mean little guys burnt my eyes terrible. Thank goodness for eyelash extensions and the no longer need of mascara!

INGREDIENTS:

8 cups chopped onions
1/4 cup salted butter
1 1/2 tbsps minced garlic
1/4 cup flour
1/2 cup whiskey
8 cups beef broth
2 bay leaves
2 tsps thyme
1-2 dashes Worchestershire sauce
Sea salt and pepper to taste
Optional Better Than Boullion Beef Base to taste

Topping:

1 French baguette sliced
Mozzarella cheese I used herb and garlic mozzarella and it was super yummy

INSTRUCTIONS:

In a large pot, over medium-high heat (if you want specifics I cooked on a 6-7) add the butter and onions, stir. Brown the onions for 30-40 minutes, stirring often. If you find that the onions are sticking too much to the bottom, add more butter or a splash or two of the beef broth.
Add the garlic and flour and stir for roughly a minute.
Now the fun part, add the whiskey and scrape the bottom of the pan. Get all the bits and simmer the alcohol down for 8-10 minutes, over medium height.
Next add the beef broth, bay leaves, thyme, Worcestershire sauce, sea salt, and pepper. Taste and if it's not rich add a heaping spoonful of beef bouillon (I used Better Than Boullion - get it at Costco or Amazon).
Simmer over medium heat for 35 minutes.

Preheat oven to 425F:

Ladle the soup into french onion bowls, and top with the slices of the baguette. Layer on the cheese and bake for 5-10 minutes. Keep an eye on it so it doesn't burn, just until the cheese gets golden and bubbly.