Onion Soup with an Irish twist
My mom has had the following recipe for some time now, but we just got around to testing it out.
Having no clue where the recipe clipping came from, the recipe itself is a creation of chef Gary Adler at Langan Bar in Manhattan. We looked up the restaurant, and while this recipe is no longer on the regular menu, I am hoping that it still makes and appearance around Saint Patrick's Day.
Sweeter then it's French cousin, this soup was everything that you'd want on a chilly winter evening. And of course, it's a great reason to pour a nice pint of Guinness!
Enjoy! Sláinte.
Onion and Stout Soup
2 tbsp unsalted butter
3 large yellow onions, peeled and sliced
2 red onions, peeled and sliced
4 shallots, minced
2 garlic cloves, minced
2 bay leaves
1 tsp dried basil
1 tsp dried thyme
1 tbsp firmly packed brown sugar
3 cups low sodium beef stock
salt and pepper to taste
1 cup Irish stout (Murphy's or Guinness)
Garlic Croutons
1 cup shredded swiss cheese
In a large saucepan, melt the butter over medium heat. Add the onions, shallots, garlic and bay leaves and cook until the onions are translucent, 12 to 15 minutes. Add the basil, thyme, brown sugar, stock, stout, salt and pepper and bring to a boil. Cover, reduce heat to a simmer, and cook until the onions are tender, about 30 minutes. Adjust seasoning if needed.
Preheat the broiler. Sprinkle 6 to 8 croutons into each of 10 overproof crocks, ladle the soup over, and sprinkle with the cheese. Put the crocks on a small baking sheet or broiler pan and place under the broiler until the cheese melts and starts to brown, 1-2 minutes.
Serve hot.
Having no clue where the recipe clipping came from, the recipe itself is a creation of chef Gary Adler at Langan Bar in Manhattan. We looked up the restaurant, and while this recipe is no longer on the regular menu, I am hoping that it still makes and appearance around Saint Patrick's Day.
Sweeter then it's French cousin, this soup was everything that you'd want on a chilly winter evening. And of course, it's a great reason to pour a nice pint of Guinness!
Onion and Stout Soup
2 tbsp unsalted butter
3 large yellow onions, peeled and sliced
2 red onions, peeled and sliced
4 shallots, minced
2 garlic cloves, minced
2 bay leaves
1 tsp dried basil
1 tsp dried thyme
1 tbsp firmly packed brown sugar
3 cups low sodium beef stock
salt and pepper to taste
1 cup Irish stout (Murphy's or Guinness)
Garlic Croutons
1 cup shredded swiss cheese
In a large saucepan, melt the butter over medium heat. Add the onions, shallots, garlic and bay leaves and cook until the onions are translucent, 12 to 15 minutes. Add the basil, thyme, brown sugar, stock, stout, salt and pepper and bring to a boil. Cover, reduce heat to a simmer, and cook until the onions are tender, about 30 minutes. Adjust seasoning if needed.
Preheat the broiler. Sprinkle 6 to 8 croutons into each of 10 overproof crocks, ladle the soup over, and sprinkle with the cheese. Put the crocks on a small baking sheet or broiler pan and place under the broiler until the cheese melts and starts to brown, 1-2 minutes.
Serve hot.
Sounds scrumptious!!! My mouth is watering just reading the recipe.
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