Dawn and KC share a recipe for Irish Onion Soup.
Irish Onion Soup
Recipe courtesy of: The Bewitchin Kitchen
· 8 cups chopped onions
· 1/4 cup salted butter
· 1 1/2 tbsps minced garlic
· 1/4 cup flour
· 1/2 cup whiskey
· 8 cups beef broth
· 2 bay leaves
· 2 tsps thyme
· 1-2 dashes Worchestershire sauce
· Sea salt and pepper to taste
· Optional: Better Than Boullion Beef Base
· French baguette
· Mozzarella cheese (I used herb and garlic mozzarella and it was super yummy)
1. In a large pot, over medium-high heat (if you want specifics I cooked on a 6-7) add the butter and onions, stir. Brown the onions for 30-40 minutes, stirring often. If you find that the onions are sticking too much to the bottom, add more butter or a splash or two of the beef broth.
2. Add the garlic and flour and stir for roughly a minute.
3. Now the fun part, add the whiskey and scrape the bottom of the pan. Get all the bits and simmer the alcohol down for 8-10 minutes, over medium height.
4. Next add the beef broth, bay leaves, thyme, Worcestershire sauce, sea salt, and pepper. Taste and if it's not rich add a heaping spoonful of beef bouillon
5. Simmer over medium heat for 35 minutes.
PREHEAT OVEN TO 425F
1. Ladle the soup into french onion bowls, and top with the slices of the baguette. Layer on the cheese and bake for 5-10 minutes. Keep an eye on it so it doesn't burn, just until the cheese gets golden and bubbly.
Estimated to make 10 cups.