Irish Onion Soup
With origins in Ancient Rome, onion soups have been popular for thousands of years but were widely considered peasant food as onions were inexpensive, abundant, and easy to grow. The French overturned this penurious reputation in the 18th century with the introduction of “French onion soup” in Paris. It was traditionally made using caramelized onions and beef broth, and (setting it aside from other onion-based soups,) was deglazed with wine, sherry or brandy, and topped with croutons and grilled cheese. It was first made popular in the United States during the Civil War by a New York restaurant, and has since found a permanent place on menus all across the country for its versatility to serve as both an appetizer or main course. It is hearty and humble, yet deliciously decadent!
With St.Patrick’s Day right around the corner, I created an Irish-inspired version of the traditional French Onion Soup we all know and love. It is perfect for celebrating the holiday, or for being enjoyed all year round!
THE RECIPE:
Serves 8-10
1/2 cup unsalted Kerry Gold butter
4 large Spanish onions, sliced
6 large garlic cloves, grated on microplane or finely chopped
2 fresh thyme sprigs (at least 14 stems)
2 fresh bay leaves
2 Tbsp Grey Poupon country dijon mustard, divided
1 cup Guinness
Flour, for dusting
2 quarts beef broth
1 Tbsp Worcestershire sauce
Baguette, sliced
7 oz. Kerry Gold Dubliner cheese
Salt and pepper, to taste
TO MAKE:
Melt the butter in a large pot over medium heat. Add the onions and garlic, and stir to coat with butter. Add in the thyme sprigs and stir to combine.
Add in 1 tablespoon of the country dijon mustard when the onions begin to soften, and stir to combine. Cook until the onions are very soft and caramelized, about 25 minutes. Stir as needed and season with salt and pepper, to taste.
Add the Guinness and bay leaves, bring to a boil, and then reduce the heat to simmer until the beer has cooked down (about 10-15 minutes).
Discard or compost the bay leaves and thyme sprigs. Reduce the heat to medium-low, and dust the onions with flour. (1-2 spoonfuls should be enough). Stir the onions and allow to cook for approximately 10 minutes.
Add the beef broth, remaining tablespoon of country dijon mustard, and Worcestershire sauce. Bring the soup back up to a simmer, and cook for at least 10 minutes.
Season to taste with salt and pepper.
When you are ready to eat, preheat the broiler. Ladle soup into oven-safe bowls, and place onto a sheet pan. Top soup with two baguette slices, and grate Dubliner cheese as desired over the bowls. (If desired, place additional baguette slices on the sheet pan and cover with grated cheese for snacking!)
Place sheet pan under the broiler and cook until cheese is bubbling and golden brown. (About 3-4 minutes.)
Remove from oven, and allow bowls to cool until safe enough to be handled.
Enjoy! Leftovers taste even better and can be held in the refrigerator in shallow containers for up to 5 days.
