Murphy's Onion Soup

We've talked about my love affair with onions. 

And of course that translates to a love of onion soup.

And obviously, I'm always up for a new type of onion soup. 

I work at a library and this book and I have been skirting each other for months.

Almost all of the recipes use alcohol, but those pictures? *swoon*

(What can I say? I'm a visual gal)

I'm also a bit of a history nerd, so I love all the little Irish and brewing history facts in the book.

(Did you know the term "honeymoon" comes from the amount of mead made to last a month after the wedding? Or that the word "whiskey" actually comes from the Irish words for "water of life", uisce beatha, pronounced isk'ke ba'ha?

And fitting folk music to go with it:

Celtic Woman  "At the Celli"

Adapted from The Irish Spirit by Margaret Johnson (Serves 8 as a starter)

Ingredients

2 tbsp unsalted Kerrygold butter (or just unsalted butter)
3 large yellow onions, sliced
2 large red onions, sliced
4 shallots, minced
2 cloves garlic minced
2 bay leaves
1 tsp. dried basil
1 tsp. dried thyme
1 tbsp. dark brown sugar
3 cups homemade beef stock or low-sodium beef broth
1 cup Murphy's Irish stout
Salt and freshly ground pepper
1 cup (4 oz.) shredded Kerrygold Swiss or Blarney cheese for topping (instead of the usual Gruyere)

Directions

In a large saucepan over medium heat, melt the butter. Add the onions, shallots, and garlic, and cook for 12 to 15 minutes or until the onions are soft but not browned. Add the bay leaves, basil, thyme, brown sugar, stock or broth,and stout. Bring to a boil, then reduce the heat to low and simmer, covered for 25 to 30 minutes, or until the onions are tender. Season to taste with salt and pepper.

Preheat the broiler. Arrange 8 flameproof crocks on a baking sheet. Ladle the soup into the crocs and sprinkle with the cheese. Place under the broiler 4 inches from teh eat source and broil for 1 to 2 minutes, or until the cheese melts and starts to brown. Remove from the oven. Using oven mitts to protect your heands, place a crock in the center of each of 8 serving plates and serve immediately.