Irish potato cheese croutons onion soup – A detailed recipe for cooking. Share with friends: 
Time: one hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. dark beer (better Guinness)
- 6 tbsp. beef broth
- 1/4 Art. sherry vinegar
- 225 gr. thin sliced irish cheddar
- 2 tbsp. l olive oil
- 5 cloves of minced garlic
- 8 tbsp. chopped onion into thin rings
- Salt
- 1 tbsp. l chopped fresh thyme leaves
- 6 slices of fried rustic bread 1 cm thick.
Recipes with similar ingredients: onions, thyme, sherry vinegar, guinness beer, white bread, cheddar cheese, garlic
Recipe preparation:
- Heat the olive oil in a large skillet over high heat. Put the garlic and fry until aromatic. Add the onion, salt and cook for 5 minutes, stirring frequently. Reduce heat to low and cook for about 15 minutes., periodically stirring until the onion is golden brown. thyme, sherry vinegar and beer. Half brew the beer and add beef broth. Bring the mixture to a boil and cook for another 10 minutes.
- Preheat the grill in the oven. Turn the soup into heat resistant serving bowl or portioned heat-resistant pots. From above put slices of fried bread with a slice of cheddar cheese. Fry under the grill until the cheese starts to melt and brown. Serve the onion soup hot.
