Guinness and Onion Soup with Irish Cheddar Croutons

By charlotteh371

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 8 cups thinly sliced yellow onions (about 2 large onions)
• Salt
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 cup red wine vinegar
• 1 1/2 cups Guinness (not Extra Stout)
• 6 cups beef stock
• 1 bay leaf
• Country bread loaf, cut into six 1/2-inch thick slices, then toasted
• 1/2 lb Irish Cheddar, thinly sliced

Preparation

Step 1

Heat the olive oil in a 6 quart Dutch oven over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute’ the onions for another 15 to 20 minutes, stirring occasionally until they are a deep amber color.

Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.

Meanwhile, preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.