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Donal Skehan
Irish Onion Soup with Reuben Cheese Toasties | DonalSkehan.com
  • traditional-irish

Irish Onion Soup with Reuben Cheese Toasties

February 03

An Irish twist on a classic French onion soup with an open faced reuben sandwich on the side would easily make a delicious meal on a cold dark night. At the risk of falling into that old Irish stereotype, I’ve done just that by adding some booze in the form of Irish stout for my take on this classic soup which gives it even more depth and richness.

  • time 30mins
  • serves Serves 4
Method
  1. Heat the butter in a large casserole over a medium low heat and add the onions. Season with sea salt and cook gently, stirring frequently until they are a rich dark brown colour- this can take up to 35-45 minutes so have patience.
  2. Once the onions are softened completely and rich in colour, stir in the flour, sugar and thyme until the flour is evenly combined. Season with sea salt and ground black pepper. Pour in the guiness and sugar, bring to a steady simmer and allow to cook for 6-8 minutes until reduced.
  3. Add the beef stock and bring to the boil. Simmer for about 10-15 minutes until slightly reduced. Season to taste.
  4. While the soup simmers, preheat a grill to high. Toast the sour dough bread lightly on both sides. Remove from the grill and spread with mayonnaise and mustard. Then arrange the beef and cheddar on top and season generously with sea salt and black pepper.
  5. Place under the grill for a minute or so until the cheese is melted and bubbling. Top with the sauerkraut and serve alongside warm bowls of soup sprinkled with parsley.

Rate this recipe

Average rating 5 / 5. Vote count: 3

Ingredients

For the soup: 

2 tbsp butter

3 large onions, thinly sliced

2 tbsp plain flour

1 tbsp thyme leaves

2 tbsp light brown muscovado sugar 

1 x 10 fl oz Irish stout

16 fl oz beef stock

Small handful parsley, chopped 

For the toasties: 

4 small slices sourdough

3 tbsp mayonnaise 

2 tsp wholegrain mustard 

4 slices roast beef 

2oz mature cheddar, thinly sliced

2 tbsp sauerkraut 

Sea salt and freshly ground black pepper

For the soup: 

2 tbsp butter

3 large onions, thinly sliced

2 tbsp plain flour

1 tbsp thyme leaves

2 tbsp light brown muscovado sugar 

1 x 300ml Irish stout

500ml beef stock

Small handful parsley, chopped 

For the toasties: 

4 small slices sourdough

3 tbsp mayonnaise 

2 tsp wholegrain mustard 

4 slices roast beef 

50g mature cheddar, thinly sliced

2 tbsp sauerkraut 

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

5
(3)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan