Irish Onion Soup with Cheese Croutons in Pots
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Irish Onion Soup with Cheese Croutons in Pots - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups dark beer (preferably Guinness)
- 6 cups beef broth
- 1/4 cup sherry vinegar
- 225g thinly sliced Irish Cheddar
- 2 tbsp. l. olive oil
- 5 cloves of crushed garlic
- 8 cups of thinly sliced onions
- Salt
- 1 tbsp chopped fresh thyme leaves
- 6 slices toasted country bread, 1cm thick.
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Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over high heat. Add the garlic and sauté until fragrant. Add the onion, season with salt, and cook for 5 minutes, stirring frequently. Reduce heat to low and cook for about 15 minutes, stirring occasionally, until the onion is golden brown.
Add thyme, sherry vinegar, and beer. Reduce the beer by half and add the beef broth. Bring the mixture to a boil and simmer for another 10 minutes. - Preheat the oven to high heat. Transfer the soup to an ovenproof serving bowl or individual ovenproof ramekins. Top with slices of toasted bread and a slice of cheddar cheese. Grill until the cheese begins to melt and brown. Serve the onion soup hot.
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