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Irish Onion Soup for St. Patrick's Day Recipe

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Irish Onion Soup for St. Patrick's Day
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Ingredients

  • tablespoons Kerrygold Irish Butter (divided)
  • 8
  • cups (about 5 medium-sized) thinly sliced white onions
  • 2
  • teaspoons granulated sugar
  • 1/4
  • cup champagne vinegar
  • 1
  • 12-ounce bottle Guinness stout
  • 1
  • package (17.6-ounces) College Inn Bold Beef Stock
  • 1
  • package (32 ounces) College Inn Fat Free and Lower Sodium Beef Broth
  • 12
  • slices slightly stale baguette
  • 12
  • pieces Kerrygold Reserve Cheddar
  • Heat
  • oil and 1 tablespoon of butter in a soup pot over high heat. Add garlic and
  • onions and stir to coat. Season with salt and sugar and cook over high heat for
  • 5-7 minutes, stirring often. Add 1 tablespoon of butter and reduce heat to
  • medium. Cook another 15 minutes, stirring often, until onions are golden brown.
  • Stir in thyme and vinegar and allow to cook 3-4 minutes, stirring often. Add
  • beer and return heat to high. Bring to a boil and cook until amount of beer is
  • reduced by half. Then add the stock and the broth. Bring to a simmer and cook
  • another 15 minutes. Butter the baguette slices with the remaining tablespoon of
  • butter and broil until light brown. Top each slice with a piece of cheddar and
  • return to the broiler; broil until cheddar melts. Float a cheddary baguette

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 108g
Calories 92  
Calories from Fat 36 39%
Total Fat 4.15g 5%
Saturated Fat 2.61g 10%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 33mg 1%
Potassium 146mg 4%
Total Carbs 13.45g 4%
Dietary Fiber 1.7g 6%
Sugars 8.4g 6%
Protein 1.13g 2%
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