IRISH ONION SOUP

Irish Onion Soup image

Provided by @MakeItYours

Number Of Ingredients 15

3 medium red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon salt, divided
3 large sweet onions, halved and thinly sliced
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1/2 cup sunflower kernels
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
5 cups chicken broth
3/4 cup stout beer or additional chicken broth
2 tablespoons brown sugar
10 slices French bread baguette (1/4 inch thick)
10 slices white cheddar cheese
1 log (11 ounces) fresh goat cheese, sliced

Steps:

Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

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