There is nothing green about this soup... the Irish comes from the whiskey to the Guinness beer.
- Unsalted Butter - 2 Tbsp.
- Yellow Onions - 2 medium (halved lengthwise & sliced crosswise into 1/2
- Irish Whiskey - 3 Tbsp.
- Caramelized Onion Garlic Seasoning - 1 Tbsp.
- Granulated Sugar - 1 Tbsp.
- Kosher Salt - 1 1/2 tsp plus a pinch
- All-Purpose Flour - 1 1/2 Tbsp.
- Ontario Fresh/Frozen Garlic - 1 clove (finely chopped)
- Dark Irish Beer (such as Guinness) - 1/2 cup (optional)
- Beef Stock or Broth - 6 1/2 cups
- Freshly Ground Black Pepper - 1/2 tsp
- Day-Old Baguette - 8 - 3/4
- Sharp Cheddar (preferably Irish cheddar) - 8 - 1/4
1) In a large skillet set over medium heat, melt the unsalted butter. Once the butter has melted and the white foam subsides, add the sliced onions. Cook, using a wooden spoon to stir occasionally, until the onions are soft and golden, about 20 minutes.
2) Add the Irish whiskey, if you have a gas burner, carefully tilt the pan toward the flame to flambe the onion-and-whiskey mixture. Stir in the granulated sugar. Cook, stirring occasionally, until the onions turn a darker shade of brown, 4 to 6 minutes. Stir in the pinch of kosher salt, caramelized onion garlic seasoning, all-purpose flour, finely chopped garlic. Cook until the garlic is fragrant, about 2 minutes. Then, while stirring, pour in the dark Irish beer. Simmer, stirring occasionally, until the dark beer is reduced by one-third, about 5 minutes.
3) Add the beef stock, remaining 1 1/2 tsp kosher salt (to taste), freshly ground black pepper. Bring the soup to a simmer. Reduce the heat to medium-low and cook for 20 minutes.
4) Adjust an oven rack to the upper-middle position and heat the broiler to high. Divide the soup among 4 oven-safe bowls and set them on a rimmed baking sheet. To each bowl, add 2 bread slices. Cover each slice of bread with 2 pieces of the sliced sharp cheddar. Set the rimmed baking sheet on the upper-middle oven rack and broil until the cheese is melted, golden and bubbling, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary). Remove from the oven and serve immediately.
Another delicious recipe from the kitchen of The Garlic Box