Guinness Onion Soup w- Cashel Blue
From Paris Bistro to Dublin Pub: Classic French Soup Transmogrified
Guinness Stout and Cashel Blue Cheese Transform traditional French Onion Soup
Don’t wait for St. Patrick’s Day to try this. With a taste teetering between the zing of Cashel blue cheese and the sweetness of caramelized onions and Guinness, this recipe puts a Gaelic twist on French Onion Soup. Four members of the allium (onion) family add a depth to the flavor, but if you want to simplify, use all yellow onions.
Cashel Blue, from Ireland's County Tipperary, is hand-made by the Jane and Louis Grub family from their dairy of Freisian cows. Named for the historic Rock of Cashel that overlooks their pasture, the flavor is not as assertive as many blues, the texture soft and spreadable at room temperature.
Guinness Stout is crafted at St. James Gate Brewery in Dublin.
You Will Need: 4 oven-proof, 2-cup crocks
The Caramelized Base:
- 2 Tbsp unsalted butter
- 3 large yellow onions, peeled and sliced vertically into thin strips
- 2 large red onions, likewise peeled and sliced
- 4 shallots, minced
- 2 cloves garlic, minced
- In a large saucepan over medium heat, melt butter and add all the various members of the onion family. Cook, stirring frequently, until the onions are well caramelized, about 30 minutes.
The Stock:
- 2 bay leaves
- 1 tsp dried basil
- 1 sprig fresh (or 1 tsp dry) thyme
- 1 Tbsp dark brown sugar
- 3 cups beef stock
- 1 cup Guinness stout
- Add the rest of these ingredients, bring to a boil, then turn down the flame to simmer, covered 30 minutes.
- Remove the bay leaves and thyme sprig.
- salt & freshly ground pepper
- Taste before you season. Both the beef stock and the blue cheese may already make this plenty salty.
- Pre-heat broiler with the rack set so the crocks will be 4 inches from the flame. Arrange crocks on a rimmed baking pan.
Assembly and Broiling:
- 1 baguette, cut in ½” thick slices, lightly toasted
- ¼ lb Cashel Blue cheese, crumbled
- Ladle soup to three-quarter-fill the crocks. Add a toast slice to each and ladle on just enough more broth to moisten the toast. Divide the cheese on top of each.
- Carefully run the pan under the broiler just until cheese bubbles and starts to brown, 1-2 minutes.
- Use oven mitts to transfer crocks to the center of your serving plates and serve immediately. Warn your guests that the crocks a very hot.
Yield: 4 servings
Notes: Other stouts or other blue-veined cheeses may be substituted. Blue cheese can also take the place of Gruyère to top a more traditional recipe for soupe à l'oignon gratinée. If your local cheesemonger doesn’t carry Cashel Blue, you can buy it online from iGourmet.com; FoodIreland.com; or in UK from NorbitonCheese.co.uk.
For more souper ideas, try:
