By now you know that I am in love with all things Irish…ok maybe not ALL things, I haven’t acquired a love for black pudding yet…but I do love cheese and am learning to love Guinness and I definitely love St. Patrick’s Day. So here’s my rendition of Irish Onion Soup, a spin on the classic French Onion Soup. It’s an easy and hearty bowl of deliciousness and it’s a great way to kickstart my favourite time of the year!
Here’s the recipe:
- 4 medium onions, thinly sliced
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup guinness
- 2 tsp tomato paste
- 1 tsp dijon
- 1 cube or 1 heaping tsp of your favourite beef base or boullion
- 1.5 Litres of water
- 2-4 sprigs of fresh thyme
- For the garnish: thinly sliced baguette brushed with olive oil or butter and dijon and toasted, 1 cup grated sharp white cheddar
- In a large pot caramelize the onions in the butter and olive oil. Low and slow, steady wins the race. It takes awhile but by cooking them slow you are bringing out all the natural sugars and the onions get really silky and luxurious and dang do they smell good!
- Add the Guinness, tomato paste and mustard and cook out for awhile. Add the beef base and water, fresh thyme and season with salt and pepper and let simmer for at least 2 hours. Remove sprigs of thyme before serving.
- Ladel into oven safe crocks or French onion soup bowls. Top with toasted baguette slices and cheese and broil until cheese is bubbly. Serve with a crisp fresh salad (check out some of my earlier posts for some great dressing recipes)!