Irish Onion Soup with Sharp Cheddar Croutons
What You Need
- 2 Large yellow onions (sliced thin)
- 2 Sticks Dandy® celery (diced)
- 2 Cloves garlic (minced)
- 1 Tablespoon granulated sugar
- 1 Tablespoon herbs de Provence
- 1 ½ Tablespoon all purpose flour
- 1 ½ Tablespoon butter
- 6 Cups rich beef broth
- 1 Cup Guinness Irish beer
- 1 Day old baguette
- 1 Cup shredded cheddar cheese
- Salt to taste
- Pepper to taste
Make It
- To begin this recipe you will need a soup pot brought to medium temperature.
- Add butter to the pot and begin sautéing the onion and celery until golden in color (this should take about 10 minutes), then add the garlic and herbs.
- Next add sugar and flour, this will soak up the butter forming a roux.
- Stir the mixture until fully incorporated and add beer and beef broth.
- Let simmer for 1 hour until vegetables are tender and flavor develops.
- Finish the soup with salt and pepper to your liking.
- For the croutons, slice baguette into ½ inch slices, top with shredded cheddar cheese and bake until crispy, use this as a garnish to finish your bowl of soup, enjoy!
