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Irish Onion Soup

Total Time

Prep: 45 min. Cook: 45 min.


10 servings (2-1/2 quarts)

Updated: Jan. 07, 2023
The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. —Theresa Miller, Sault St. Marie, Michigan
Irish Onion Soup Recipe photo by Taste of Home
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  • 3 medium red potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 3 large sweet onions, halved and thinly sliced
  • 2 tablespoons butter
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 cup sunflower kernels
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 5 cups chicken broth
  • 3/4 cup stout beer or additional chicken broth
  • 2 tablespoons brown sugar
  • 10 slices French bread baguette (1/4 inch thick)
  • 10 slices white cheddar cheese
  • 1 log (11 ounces) fresh goat cheese, sliced


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 cup soup with 1 slice cheese toast: 347 calories, 21g fat (11g saturated fat), 59mg cholesterol, 1119mg sodium, 25g carbohydrate (9g sugars, 3g fiber), 15g protein.

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