Irish Onion Soup Stuffed Soda Bread by Thebakingbuddha

Ingredients

• 260g (2 cup) plain flour, plus extra for dusting
• 260g (2 cup) wholemeal flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 510g (2 cup) buttermilk
• 2 tbsp unsalted butter
• 4 medium onions, sliced in ½ inch slices
• 1 tbsp caster sugar
• 2 tbsp irish whiskey
• 2 cloves garlic, finely chopped
• 1 tsp fresh thyme leaves, finely chopped
• 2 tsp worcestershire sauce
• 300ml (1 1/4 cup) guinness
• 500ml (2 cup) beef stock
• 1 tbsp cornflour dissolved in 1 tbsp water
• 1/2 tsp (adjust to taste) salt & pepper
• 150g (1.5 cup) gruyere and/or cheddar cheese, grated, for topping
• 1 tbsp fresh chives, chopped, for garnish

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. For the soda bread: In a large bowl, whisk together the plain flour, wholemeal flour, bicarbonate of soda, and salt.
3. Make a well in the center and pour in most of the buttermilk. Mix with a knife or your hands until a soft, slightly sticky dough forms. Add more buttermilk if needed, but do not overmix. Knead lightly on a floured surface for a few seconds.
4. Divide the dough into two equal portions. Shape each portion into a round loaf and place on the prepared baking sheet.
5. For the soup: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes, until softened and lightly caramelized.
6. Stir in the caster sugar and cook for another 5 minutes until the onions are golden brown.
7. Add the garlic and thyme and cook for 1 minute until fragrant.
8. Pour in the Irish whiskey and scrape any browned bits from the bottom of the pot. Let it bubble and reduce slightly for 1-2 minutes.
9. Add the Guinness and beef stock. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
10. Stir in the dissolved cornflour mixture and cook, stirring, until the soup thickens slightly. Season with salt and pepper to taste.
11. Carefully make a deep hollow in the top of each soda bread loaf, being careful not to go all the way through to the bottom. Spoon the hot onion soup into the hollows.
12. Top the soup generously with grated Gruyere and/or cheddar cheese.
13. Bake for 35-45 minutes, or until the soda bread is golden brown and cooked through, and the cheese is melted and bubbly.
14. Let cool slightly before serving. Garnish with chopped chives.