Irish Onion Soup

• 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
2. . Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425u0b0 for 20-25 minutes or until tender.
3. 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.
4. Place bread slices on a
5. ; 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.

red potatoes, olive oil, salt, sweet onions, butter, baby portobello mushrooms, sunflower kernels, fresh rosemary, pepper, chicken broth, stout, brown sugar, bread, cheddar cheese, goat cheese

Taken from www.tasteofhome.com/recipes/irish-onion-soup/ (may not work)