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Irish Onion Soup

Ingredients

  • 3 medium red potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 3 large sweet onions, halved & thinly sliced
  • 2 tablespoons butter
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 cup sunflower kernels
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 5 cups chicken broth
  • 3/4 cup stout beer or additional chicken broth
  • 2 tablespoons brown sugar
  • 10 slices French baguette (1/4-inch thick)
  • 10 slices white cheddar cheese
  • 1 log (11 ounces) fresh goat cheese, sliced

Cooking Instructions

Step 1: Place potatoes on a baking sheet.  Drizzle with oil and sprinkle with 1/2 teaspoon salt.  Bake at 425 degrees F for 20-25 minutes or until tender.

Step 2: Meanwhile, in a Dutch oven, sauté onions in butter until tender.  Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally.  Add the mushrooms, sunflower kernels, rosemary, pepper, and remaining salt.  Cook 8-10 minutes longer or until mushrooms are tender.  Stir in broth, beer, brown sugar, and potatoes; heat through.

Step 3: Place bread slices on a baking sheet; top with cheeses.  Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted.  Ladle soup into bowls; top each with a cheese toast.  Serve immediately.

Enjoy this Irish onion soup from Taste of Home!