GUINNESS, RED ONION & CHEDDAR SOUP

By á-8295

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 large red onions, about 1.5 lb in total, quartered and sliced
• 2 garlic cloves, finely chopped
• 2-3 sage leaves, torn, plus extra whole leaves to garnish
• leaves from 2 thyme sprigs
• 1 cup draught Guinness
• 4 cups chicken stock
• 2 teaspoons Worcestershire sauce
• 1 heaping tablespoon dark brown sugar
• 6 slices of slightly stale sourdough bread
• 1 cup grated white cheddar cheese
• 1 teaspoon vinegar
• garlic salt
• salt and pepper

Details

Adapted from smakeats.com

Preparation

Step 1

1.Melt the butter with the oil in a heavy saucepan, add the onions, garlic, and herbs and season with salt and plenty of pepper. Cover and cook over a low heat for 40 minutes until onions are silky and translucent.
2.Stir in the Guinness, stock, Worcestershire sauce, sugar, vinegar and garlic salt and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes until the soup has reduced slightly and developed a rich, deep flavor.
3.Meanwhile, toast the bread slices lightly on both sides under a preheated medium broiler. Slice the toast into manageable sized pieces. Pile each one with some cheese, then return to the broiler and cook until the cheese has melted.
4.Ladle the soup into warmed bowls, float the toasted cheese slices on top, and garnish with a few sage leaves.