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Irish Onion Soup Recipe

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This recipe for Irish Onion Soup is from Lindvall/Forbes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 T fresh thyme leaves, chopped
1/4 cup sherry vinegar (if you cannot find this using white vinegar and sherry is a good substitute)
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted (bagged croutons are fine)
1/2 lb Irish Cheddar, sliced thin (any cheese works)
Directions:
Directions:
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.


Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.


Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

 

 

 

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