Shamrock Irish Onion Soup
Celebrate the flavors of Ireland with Shamrock Irish Onion Soup, a comforting twist on the classic French favorite. This hearty recipe combines sweet, golden caramelized onions with the bold richness of Irish stout beer and savory beef broth, creating a depth of flavor that's both complex and irresistible. Infused with a hint of thyme and topped with golden-melted Irish cheddar cheese over toasted baguette slices, each bowl of this soup is a satisfying blend of sweet, savory, and creamy textures. Perfect for St. Patrick’s Day or any cozy evening, this easy-to-make Irish onion soup is a must-try for anyone craving a warming, pub-inspired dish. Serve it piping hot straight from the oven and watch it become an instant favorite!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 large yellow onions
- 1 teaspoon granulated sugar
- 3 cloves garlic cloves
- 1 cup Irish stout beer (e.g., Guinness)
- 5 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 loaf baguette
- 1.5 cups Irish cheddar cheese, shredded
Instructions
Peel and thinly slice the onions and garlic cloves. Set aside.
In a large, heavy-bottomed pot over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, for about 10 minutes or until softened.
Sprinkle the sugar over the onions and continue cooking for an additional 20-25 minutes, stirring often, until the onions are deeply caramelized and golden brown.
Stir in the minced garlic and cook for 1-2 minutes, or until fragrant.
Pour in the Irish stout beer, scraping up any browned bits stuck to the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Add the beef broth, bay leaf, thyme, salt, and black pepper. Stir, then bring to a gentle simmer. Cover partially with a lid and let the soup cook for 20 minutes to allow the flavors to meld.
While the soup simmers, preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick rounds and place them on a baking sheet. Toast in the oven for 5-7 minutes, or until lightly crisp. Remove from the oven and set aside.
Once the soup is ready, taste and adjust seasoning if needed. Remove and discard the bay leaf.
Preheat your broiler to high. Ladle the soup into oven-safe bowls and place them on a baking tray. Top each bowl with one or two toasted baguette slices, then sprinkle a generous amount of shredded Irish cheddar cheese on top.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your Shamrock Irish Onion Soup with a heartwarming blend of sweet caramelized onions, savory broth, and rich, cheesy goodness!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 11073 mg | 481% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 44.8 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1609 mg | 124% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
