Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Irish Onion Soup with Cheddar Croutons

Irish Onion Soup with Cheddar Croutons (Photo courtesy Duda Farm Fresh Foods)

Irish Onion Soup with Cheddar Croutons (Photo courtesy Duda Farm Fresh Foods)

Irish Onion Soup with Cheddar Croutons will warm you up on this chilly day or be the savory supper you are looking for this Friday when St. Patrick’s Day colors the world green. This recipe highlights several Florida crops including sweet onions, celery and fresh herbs. Florida beef and dairy are also represented with the hearty broth and rich butter and cheese. Herbes de Provence is classic blend of fragrant herbs reminiscent of the south of France. The dried spice blend typically contains aromatic savory, marjoram, rosemary, thyme, oregano, and lavender. The amount of beef broth can vary according to your preference.

Irish Onion Soup with Cheddar Croutons
Yield: 10 servings.

1 1/2 tablespoons butter
2 large yellow onions, thinly sliced
1 stalk celery, diced
2 cloves garlic, minced
1 tablespoon herbes de Provence spice blend
1 tablespoon granulated sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons butter
7-8 cups rich beef broth
1 cup Guinness Irish beer
1 day old baguette
1 cup shredded sharp cheddar cheese
Coarse salt and freshly ground pepper to taste
Fresh sage leaves for garnish

1. In a large pot set on medium heat, melt butter. Add onion and celery and saute for about 10 minutes. The onions should be uniformly golden in color. Stir in the garlic and herbs. When completely incorporated, stir in the sugar and flour.
2. Add the beer and beef broth. Let simmer for 1 hour until vegetables are tender and flavor develops. Taste and season with salt and pepper to taste.
3. For the croutons, slice the baguette into 1/2-inch rounds. Top with cheese and bake until golden and crispy. Garnish servings with croutons and a fresh sage leaf.
SOURCE: Adapted from Duda Farm Fresh Foods

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