Irish onion soup
- Published: 10 Jan 19
- Updated: 18 Mar 24
A rich and buttery onion soup topped with crispy blue cheese toasts makes this a heavenly vegetarian lunch dish for colder days.
- Serves 4 as a starter or light lunch
- Hands-on time 30 min, simmering time 1 hour 15 min
Ingredients
- 50g butter
- 6 onions, sliced
- Large pinch of salt
- 4 crushed garlic cloves
- 1 tbsp dark muscovado sugar
- 300ml Guinness
- 1.2 litres vegetable stock
- 4 halved slices of soda bread
- 75g crumbled cashel blue cheese (or vegetarian alternative)
Method
- Melt the butter in a large saucepan (with a lid) over a medium heat. Add the onions, sliced, and a large pinch of salt, then cook gently, covered, for 1 hour, stirring every now and then to make sure the onions don’t catch on the bottom of the pan. After 1 hour, add the garlic, cook for 6-8 minutes, then stir in the muscovado sugar. Cook, stirring, for another 10 minutes until the onions are caramelised.
- Pour in the Guinness and bubble for 5 minutes to reduce slightly, then add the vegetable stock and simmer for 15 minutes until thickened. Taste and season.
- Meanwhile, heat a grill to high and toast the soda bread. Top the bread with the crumbled cashel blue cheese, then grill for 2-3 minutes until the cheese is golden and bubbling. Divide the soup among 4 warmed bowls and float two hot toasts on top of each bowl of soup to serve.
- ls and float two hot toasts on top of each bowl of soup to serve.
- Recipe from October 2018 Issue
Nutrition
- Calories
- 450kcals
- Fat
- 18.2g (11.5g saturated)
- Protein
- 11.9g
- Carbohydrates
- 52g (21.6g sugars)
- Fibre
- 6.5g
- Salt
- 1.3g
delicious. tips
If you can’t find cashel blue, use any blue cheese you like.
The soup (without croutons) will keep in an airtight container in the fridge for up to 3 days. Freeze portions in individual food bags for up to 3 months.
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