Monday, March 5, 2012

Guinness Onion Soup

Photos by Sarah Puwalowski
Guinness Onion Soup
Adapted from foodnet.com (Recipe courtesyMichael Chiarello)

2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
1 tablespoon fresh thyme leaves, chopped
1 1/2 cups Guinness
6 cups beef stock
6 slices onion french bread cut 1/2 inch think, toasted
1/2 pound Irish Cheddar or white cheddar, sliced thin

Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions and pinch of salt, cook for about 5 minutes stirring often.  Reduce heat to low and cook for about 15 minutes, until the onions are golden brown.
Add the thyme and beer.  Reduce beer by half and add beef stock.  Bring to a simmer and cook for 10 more minutes.
Preheat the broiler.  Transfer soup to an ovenproof individual soup bowl.  Top with toasted bread slices and sliced Cheddar.  Broil until cheese melts and start to brown slightly.  
Serve piping hot.
Serves 6

1 comment:

  1. Ha! I found it...Thanks for making me hungry. D