Irish Onion Soup
Sheri loves French Onion soup. She loves the richness but simplicity that it envokes! Simple... Kinda, richness... YES! It's not that it's rich beef broth could overtake it or that the sweetness of the onions are a great contrast. Its simply that she loves the once crisp roasted crouton that soaks up the tasty broth while being smothered in bruleed swiss cheese. In her words, "I crave it!" Here's to my Valentine, Sheri, with all my love!
Irish Onion Soup
2 large yellow onions, sliced thin
2 shallots, peeled and sliced thin
salt and pepper
1 gallon + 2 cups chicken stock
3 T. Beef base
1 can Guinness draught
1/2 loaf french baguette, sliced thin
2 T. garlic butter
1/4 wheel Guggisburg baby swiss cheese, sliced
Method:
1.In saute pan on medium heat, cook onions with shallots, salt, pepper, 1 T. beef base and 2 c. chicken stock until translucent in texture but a bit darker in color.
2.Transfer to stock pot, and add remaining base, stock, salt, pepper and Guinness. slow simmer for about 1 hour.
3.Add more chicken stock or water if reduced too much.
4.pulse with a stick blender for 1 minute to break up about half of the onions. (this will thicken the soup a bit as well).
5.With oven at 400, toast bread with garlic butter spread on pieces until crunchy like a crouton.
6.Break break into chunks.
7.Fill ramekins or hearty bowls with hot soup, Top with croutons of bread and swiss cheese.
8.Broil soup crocks to melt and brown cheese. About 3-4 minutes.
Irish Onion Soup
2 large yellow onions, sliced thin
2 shallots, peeled and sliced thin
salt and pepper
1 gallon + 2 cups chicken stock
3 T. Beef base
1 can Guinness draught
1/2 loaf french baguette, sliced thin
2 T. garlic butter
1/4 wheel Guggisburg baby swiss cheese, sliced
Method:
1.In saute pan on medium heat, cook onions with shallots, salt, pepper, 1 T. beef base and 2 c. chicken stock until translucent in texture but a bit darker in color.
2.Transfer to stock pot, and add remaining base, stock, salt, pepper and Guinness. slow simmer for about 1 hour.
3.Add more chicken stock or water if reduced too much.
4.pulse with a stick blender for 1 minute to break up about half of the onions. (this will thicken the soup a bit as well).
5.With oven at 400, toast bread with garlic butter spread on pieces until crunchy like a crouton.
6.Break break into chunks.
7.Fill ramekins or hearty bowls with hot soup, Top with croutons of bread and swiss cheese.
8.Broil soup crocks to melt and brown cheese. About 3-4 minutes.
