Cooking with Beer - Irish Onion Soup

French Onion Soup is one of my favorites. I love it when it's dripping with cheese. The best part is picking off (and eating) the baked on cheese from the side of the bowl

I decided to make an Irish version by replacing some of the beef broth for Guinness Draught. I also added beer marinated beefy bits and subtituted extra sharp cheddar in place of the gruyere cheese.

It was, in a word, awesome! And easy to make, too.

Delish!



Irish Onion Soup

1 Lb Stew Beef
2 Tablespoons Extra-Virgin Olive Oil
6 Cloves Garlic, Minced
8 Cups Vidalia Onions, Thinly Sliced
1 Tbsp Tony Chachere Creole Seasoning
1/4 Cup Sherry Vinegar
1 12-oz Bottle Stout
1 Tbsp Kosher Salt
8 Cups Beef Stock
6 Slices French Bread
4 Cups Extra Sharp Cheddar Cheese, Shredded

Cut the beef into bite sized pieces. Place into a zip bag, season with Tony Chachere, pour in beer and vinegar. Seal the bag, place in the refrigerator, and allow to marinate for a couple hours.

Heat the olive oil in a dutch oven or stock pot over medium high heat.

Remove the beef from the beer/vinegar mixture, reserve the liquid.  Brown in the hot oil. When the meat is browned remove from the oil and set aside.

Add garlic to the pot and cook for about a minute. Add onions and season with the salt. Cook and stir for about 5 minutes. Reduce heat to low and cook for about 15 minutes, stirring occasionally.

Add the vinegar/beer mixture. Continue to cook until the liquid has reduced by half.

Add the beef stock and reserved meat.  Bring to a simmer and cook for 15 minutes.

While the soup is cooking, slice the bread into thick slices. Spray with olive oil. Toast lightly in an oven preheated to 350° Fahrenheit.

Ladle soup into individual ovenproof soup bowls. Top with bread slices, top with a 1/2 cup cheese.

Turn the oven to broil.  Broil until cheese melts and starts to brown slightly.

Serve right away.