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While the potatoes bake, use a Dutch oven to saut\u00e9 the onions in butter until tender. Reduce the heat to medium-low and cook the onions for 30 more minutes or until golden-brown, stirring periodically. When ready, add the mushrooms, sunflower kernels, rosemary, pepper, and salt, stirring together until well-combined. Cook for an additional 8 to 10 minutes or until the mushrooms appear to be tender. Stir in the broth, beer, brown sugar, and potatoes and continue to heat throughout.\u00a0<\/p>\n<\/div>\n<\/div>\n
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Top your bread slices with a combination of goat cheese and white cheddar, then place on a baking sheet to be heated in the oven. Broil the bread slices from the heat for 3 to 5 minutes or until the cheese is melted to satisfaction. Serve the soup immediately in bowls and top it with the cheese toast.\u00a0<\/p>\n<\/div>\n<\/div>\n
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My Honest Review of Irish Onion Soup<\/h2>\n<\/p>\n<\/div>\n\n
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Truthfully, I went into this meal with a slight bias: I\u2019ve been under the weather for the past week. Couple my extreme need for a comfort meal with the fact that the fall season has finally begun, and I knew before I even started that I would be a fan of Irish onion soup.\u00a0<\/p>\n<\/div>\n<\/div>\n
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The robust nature of this dish makes it an instant classic for me, and I was a fan of the sweet aromas that spread throughout the house as the onions saut\u00e9ed and the mushrooms cooked down. I can see how this recipe could be passed down from generation to generation and still retain its excellent flavor. I would be remiss if I didn\u2019t point out just how delicious the combination of goat cheese and white cheddar on toast was while dipping it into the soup. I couldn\u2019t get enough of that savory goodness.\u00a0<\/p>\n<\/div>\n<\/div>\n
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Two Tips for Making Irish Onion Soup<\/h2>\n<\/p>\n<\/div>\n