Guinness and Onion Soup with Irish Cheddar Crouton
Sounds quite tasty, and I have some Guinness in need of love. Recipe from FoodNetwork.
Guinness and Onion Soup with Irish Cheddar Crouton
Ingredients:* 2 tablespoons extra-virgin olive oil
* 5 cloves minced garlic
* 8 cups thinly sliced onions
* Gray salt (“moist” unrefined sea salt)
* 1 tablespoon fresh thyme leaves, chopped
* 1/4 cup sherry vinegar (consider substituting red wine vinegar, and perhaps lessen the amount)
* 1 1/2 cups dark beer (recommended: Guinness, Draught in can)
* 6 cups beef stock
* 6 slices country bread cut 1/2-inch thick, toasted
* 1/2 pound Irish Cheddar, sliced thin (Kerrygold)
Directions:
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown. (Going for caramelized onion)
Add the thyme, vinegar, and beer (pour Guinness into a glass first to allow it to build). Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
Guinness and Onion Soup with Irish Cheddar Crouton
Ingredients:* 2 tablespoons extra-virgin olive oil
* 5 cloves minced garlic
* 8 cups thinly sliced onions
* Gray salt (“moist” unrefined sea salt)
* 1 tablespoon fresh thyme leaves, chopped
* 1/4 cup sherry vinegar (consider substituting red wine vinegar, and perhaps lessen the amount)
* 1 1/2 cups dark beer (recommended: Guinness, Draught in can)
* 6 cups beef stock
* 6 slices country bread cut 1/2-inch thick, toasted
* 1/2 pound Irish Cheddar, sliced thin (Kerrygold)
Directions:
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown. (Going for caramelized onion)
Add the thyme, vinegar, and beer (pour Guinness into a glass first to allow it to build). Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.