Irish Onion Soup

The Irish invented onion soup, didn't you know?

It's amazing how everyone becomes Irish leading up to St. Paddy's Day. You couldn't find a blog without stumbling upon a recipe for corned beef and cabbage (isn't corned beef a New York Jewish thing?). Sometimes the different recipes just turn into a big blur, and sometimes a recipe will stand out. Especially if it involves cooking with stout.

Anyway, I've cooked with Guinness before and this time the recipe I found adds it to my favourite soup - French Onion Soup. I could tell right away that the recipe was going to be tasty. The primary difference between this particular onion soup and a standard French onion soup is the beer and substituting the swiss cheese with an extra-old cheddar. It's a different flavour, but it's excellent.

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Irish Onion Soup

by Daniel Saraga April 8, 2011

This onion soup uses Guinness and extra-old Cheddar to add a unique twist to the French classic.

Ingredients

2 tbsp olive oil5 cloves garlic cloves, minced8 cups onions, thinly sliced1/4 tsp sea salt1 tsp dried thyme leaves1/4 cup sherry vinegar2 cups (1 pint) Guinness stout beer4 cups beef stock1 cup water2 thick slices pumpernickel, cubed200g or more extra-old Cheddar cheese

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat.2. Add garlic, and cook until fragrant, about 1 minute.3. Add onions, season with salt, and cook for about 5 minutes, stirring often.4. Reduce heat to medium-low, and cook for 25 minutes, stirring occasionally.5. Add the thyme, vinegar, and Guinness.6. Reduce beer by half, and add the beef stock and water. Bring back to a boil, and then simmer on medium for 10 more minutes.7. Preheat the broiler. Transfer soup to individual oven-proof soup bowls.8. Top with toasted pumpernickel cubes and sliced cheddar.9. Broil until cheese melts and bubbles. Serve hot.

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 8 bowls

Adapted from Delicious Dishings.




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Spinach and Cheese Dip

• 1 300g package frozen spinach, thawed and drained
• 1 cup shredded cheddar cheese
• 1 block (250g) light cream cheese, cut into 1" cubes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 can (227ml) water chestnuts, drained and sliced
• 1/2 tsp mustard powder
• 1 tsp onion powder
• 1/4 tsp sea salt

1. Combine all ingredients in a food process and run on high until a smooth paste is formed.
2. Serve with chunks of pumpernickel bread.

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Rustic Tomato Basil Bruschetta on Pumpernickel

• 1 large tomato, seeded and finely diced
• hand full of basil leaves (I took about 20 since basil is in abundance in the garden)
• 1 small clove garlic, minced
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• pinch sea salt
• Pumpernickel loaf sliced 1/2" thick
• olive oil

1. preheat oven to 450-degrees
2. combine tomato, basil, garlic, 1 tsp olive oil, vinegar and salt in a bowl and mix thoroughly.
3. brush one side of each slice of bread and toast in oven, oil-side down, for five minutes.
4. Remove bread from oven, turn over and top with tomato-basil mixture.
5. Return to oven for an additional two minutes.

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