Best Shamrock Irish Onion Soup Recipes

IRISH ONION SOUP

Steps:

• Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

THREE'S-A-CHARM SHAMROCK SOUP

Steps:

• In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. , Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

SHAMROCK IRISH ONION SOUP

Steps:

• Wash leeks well under running water, separating layers with your fingers, as they can be very sandy. Slice and check over again for sand.
• In pot, melt butter over medium heat. Add sliced leeks, onion & garlic; cook 8 minutes. Add sugar and pepper. Reduce heat to low; cook, stirring 25-30 minutes. Add whiskey; cook scraping up browned bits, about 3 more minutes. Add broth and simmer 15 minutes.
• PASTRY:.
• On floured surface, unfold pastry. With 3" shamrock cookie cutter, sharply cut 6 shamrocks. Place on ungreased baking sheet. Beat egg with 1 T. of water and brush over shamrocks. Freeze 20 minutes. Meanwhile, preheat oven to 375; remove shamrocks from freezer and bake 15 minutes. Cool on baking sheet on rack.
• NOTE: If you have no shamrock cookie cutter, use a 1" round sharp cookie cutter. Using firm downward pressure, cut 18 circles from pastry. (Don't twist) Use a knife to cut 6 1-1/2" x 1/4" strips for stems. On ungreased baking sheet, form shamrocks by wetting edges of one circle and attaching one strip for the stem. Lay 2 more circles, edges touching, slightly overlapping first circle. Repeat with remaining circles and stems to form 5 more shamrocks. Brush with egg wash and proceed as directed above.
• To serve, divide hot soup among six 1 cup heated bowls. Sprinkle with finely grated cheddar or any favorite cheese until it melts slightly. Float puff pastry shamrock on top and serve.