Irish onion soup
- October 2018
- Serves 4 as a starter or light lunch
- Hands-on time 30 min, simmering time 1 hour 15 min
A rich and buttery onion soup topped with crispy blue cheese toasts makes this a heavenly vegetarian lunch dish for colder days.
- Vegetarian recipes
- 18.2g (11.5g saturated)
- 52g (21.6g sugars)
- 50g butter
- 6 onions, sliced
- Large pinch of salt
- 4 crushed garlic cloves
- 1 tbsp dark muscovado sugar
- 300ml Guinness
- 1.2 litres vegetable stock
- 4 halved slices of soda bread
- 75g crumbled cashel blue cheese (or vegetarian alternative)
- Melt the butter in a large saucepan (with a lid) over a medium heat. Add the onions, sliced, and a large pinch of salt, then cook gently, covered, for 1 hour, stirring every now and then to make sure the onions don’t catch on the bottom of the pan. After 1 hour, add the garlic, cook for 6-8 minutes, then stir in the muscovado sugar. Cook, stirring, for another 10 minutes until the onions are caramelised.
- Pour in the Guinness and bubble for 5 minutes to reduce slightly, then add the vegetable stock and simmer for 15 minutes until thickened. Taste and season.
- Meanwhile, heat a grill to high and toast the soda bread. Top the bread with the crumbled cashel blue cheese, then grill for 2-3 minutes until the cheese is golden and bubbling. Divide the soup among 4 warmed bowls and float two hot toasts on top of each bowl of soup to serve.
- ls and float two hot toasts on top of each bowl of soup to serve.
If you can’t find cashel blue, use any blue cheese you like.
The soup (without croutons) will keep in an airtight container in the fridge for up to 3 days. Freeze portions in individual food bags for up to 3 months.
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