Irish American Onion Soup Recipe From John Mooney

Recipe adapted from John Mooney, Bell Book & Candle

Irish American Onion Soup
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Irish American Onion Soup adapted from John Mooney, Bell Book & Candle
  • 2 quarts water12 ounces dried shiitake mushrooms2 tablespoons grapeseed or canola oil, divided5 medium white onions, thinly sliced3 medium red onions, thinly sliced6 ounces Gruyère cheese, coarsely grated6 ounces smoked provolone cheese, coarsely grated8 slices toasted baguette
  1. Make the mushroom stock: In a saucepan, bring the 1 quart of water to a boil and turn off the heat. Add the mushrooms and place a plate or something heavy on top of them to keep them submerged. Let steep for 30 minutes, then strain through cheesecloth or a coffee filter and set aside.
  2. Heat 1 tablespoon of oil in each of two large saucepans until shimmering. Add the white onions to one pan and the red onions to the other and cook, stirring often, until well-browned but not burnt, about 30 minutes. (If the onions start to stick to the pan, add a small amount of mushroom stock to loosen them.) 3. Preheat the oven to 500°. Add the white onions to the red onions. Add the stock and bring to a simmer. Season to taste with salt and pepper.
  3. Ladle the soup among 4 ovenproof crocks. Place 2 of the baguette slices on top of each crock. Combine the two cheeses in a bowl, then sprinkle the cheese mixture on top of the bread in each crock. Place the crocks on a baking sheet and bake in the oven until the cheese is golden brown, about 4 to 7 minutes. Serve immediately
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