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Irish onion soup

A rich and buttery onion soup topped with crispy blue cheese toasts makes this a heavenly vegetarian lunch dish for colder days.

A rich and buttery onion soup topped with crispy blue cheese toasts makes this a heavenly vegetarian lunch dish for colder days.

Ingredients

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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.

Nutrition: per serving

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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