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St. Patrick's Day: Guinness and Onion Soup

Source of Recipe


Michael Chiarello



List of Ingredients



• 2 Tbsp olive oil
  
• 5 cloves garlic, minced
  
• 8 cups thinly sliced yellow onions (about 2 large onions)
  
• Salt
  
• 1 Tbsp chopped fresh thyme leaves
  
• 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, toasted
  
• 1/2 pound Irish Cheddar, thinly sliced
  






Instructions



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 sauté the onions for another 15 to 20 minutes, stirring occasionally, until they are a deep amber color.
   
   
2. 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.
   
   
3. 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 to 4 slices of the Cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.
   
   Makes 6 servings.