Irish onion soup with blue cheese toasts recipe
Just like a French onion soup, but because we have such great cream in Ireland I thought, why not add some in? I love the salty tang that you get from blue cheese, but of course feel free to use any other cheese.
Ingredients
- 25 g butter
- 600 g onions, peeled and cut into 5mm thick slices
- 1 l chicken or beef stock
- 150 ml double or regular cream
- 0.9 oz butter
- 21.2 oz onions, peeled and cut into 5mm thick slices
- 1.8 pints chicken or beef stock
- 5.3 fl oz double or regular cream
- 0.9 oz butter
- 21.2 oz onions, peeled and cut into 5mm thick slices
- 4.2 cups chicken or beef stock
- 0.6 cup double or regular cream
- 8 x 1cm thick slices of baguette, white yeast bread or sourdough
- 75 g blue cheese, crumbled
- 8 x 1cm thick slices of baguette, white yeast bread or sourdough
- 2.6 oz blue cheese, crumbled
- 8 x 1cm thick slices of baguette, white yeast bread or sourdough
- 2.6 oz blue cheese, crumbled
Details
- Cuisine: Irish
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Melt the butter in a saucepan large enough to take the onions. Add the onions, season with salt and pepper and stir.
- Turn the heat down to medium–low and cook for 1¼–1½ hours until the onions are very deep golden brown. You’ll need to stir the onions and scrape the bottom of the saucepan every few minutes while cooking.
- When the onions have caramelised, add the stock and bring to the boil, then turn the heat down and simmer for 15 minutes. Add the cream, bring to a simmer and season to taste again with salt and pepper, then take off the heat.
- When ready to serve, preheat the grill, then toast the bread on both sides and cut into smaller pieces, about 4cm.
- Pour the hot soup into heatproof bowls and top with the toasted bread. Crumble the blue cheese over the top, place the bowls under the hot grill and cook for 1–2 minutes until bubbling.
- Pour the hot soup into heatproof bowls and top with the toasted bread. Crumble the blue cheese over the top, place the bowls under the hot grill and cook for 1–2 minutes until bubbling.
Coast: Recipes inspired by Ireland’s Wild Atlantic Coast by Rachel Allen is published by HarperCollins, photography by Maja Smend.
The accompanying series Rachel Allen’s Coastal Cooking, will be shown weeknights at 7pm on Good Food from Monday 2nd November.
You can see Rachel cooking recipes from her book live at The BBC Good Food Show Winter. Visit www.bbcgoodfoodshowwinter.com for more details and tickets info.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature