Onion Masterclass – Blooming Onions and Onion and Stout Soup with Soda Bread
Masterclass alert! Two ways to cook onions in a delicious way Blooming Onions and Onion and Stout Soup with Soda Bread.
Ingredients
Blooming Onions
- 2 large onions, peeled
- 100ml milk
- 100g plain flour
- Veg oil for frying
Onion and Stout Soup
- 15ml olive oil
- 3 onions, peeled and sliced
- 500ml beef stock
- 250ml Guinness
- 300ml double cream
- 200g Irish cheddar cheese
Soda Bread
- 170g self raising flour
- 170g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 300ml buttermilk
To serve
- 25ml double cream
- 50g cheddar
- 25ml olive oil
Method
Blooming Onions
For the onions, cut through to the root, keeping it attached, making 12 cuts from the top to the bottom. Gently pull apart, dip in the milk and then the flour and fry at 160c for 6 to 8 minutes. Drain.
Onion and Stout Soup with Soda Bread
- Preheat the oven to 200 °C
- Place the onions into a hot saucepan with 15ml of olive oil. Cook until coloured then add the Guinness and stock. Cook for 10-15 minutes.
- Put all the soda bread ingredients together in a large bowl and mix to form a dough. Shape into 2 circles and push down, they should be 15cm round and 3cm deep. Dust with a little flour and cut a cross onto the top. Bake at 200 °C for 15-20 minutes.
- To make the butter, put the double cream into a Kitchen Aid and with a whisk attachment, whisk until it separates. Take the solid part and put in a clean tea towel, form into a tight parcel and squeeze out the liquid. Place onto greaseproof paper and add sea salt.
- Add the cream to the soup, crumble the cheese in and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
- To serve, spoon into bowls, sprinkle over more cheese, drizzle oil and cream. Serve with soda bread and butter.
Ingredients
Blooming Onions
- 2 large onions, peeled
- 100ml milk
- 100g plain flour
- Veg oil for frying
Onion and Stout Soup
- 15ml olive oil
- 3 onions, peeled and sliced
- 500ml beef stock
- 250ml Guinness
- 300ml double cream
- 200g Irish cheddar cheese
Soda Bread
- 170g self raising flour
- 170g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 300ml buttermilk
To serve
- 25ml double cream
- 50g cheddar
- 25ml olive oil
Method
Blooming Onions
For the onions, cut through to the root, keeping it attached, making 12 cuts from the top to the bottom. Gently pull apart, dip in the milk and then the flour and fry at 160c for 6 to 8 minutes. Drain.
Onion and Stout Soup with Soda Bread
- Preheat the oven to 200 °C
- Place the onions into a hot saucepan with 15ml of olive oil. Cook until coloured then add the Guinness and stock. Cook for 10-15 minutes.
- Put all the soda bread ingredients together in a large bowl and mix to form a dough. Shape into 2 circles and push down, they should be 15cm round and 3cm deep. Dust with a little flour and cut a cross onto the top. Bake at 200 °C for 15-20 minutes.
- To make the butter, put the double cream into a Kitchen Aid and with a whisk attachment, whisk until it separates. Take the solid part and put in a clean tea towel, form into a tight parcel and squeeze out the liquid. Place onto greaseproof paper and add sea salt.
- Add the cream to the soup, crumble the cheese in and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
- To serve, spoon into bowls, sprinkle over more cheese, drizzle oil and cream. Serve with soda bread and butter.
