Irish Stout Onion Soup

Directions:

1. Place 2 TBSP of butter in a large Dutch oven or heavy bottomed pot over medium-low heat.
2. Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes – 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning.
3. When onions are done, add garlic, thyme and remaining 1 TBSP of butter to the pot. Cook for 1-2 minutes until fragrant.
4. Add flour, stir to coat all the onions and cook 2 more minutes.
5. Add the stout, remaining 3 cups of beef broth, apple cider vinegar, mustard, bay leaves, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook/reduce for 30 minutes.
6. Season to taste with salt and pepper and turn off heat.
7. Preheat oven to high-broil.
8. Make the topping by placing the butter and thyme in a medium skillet over medium heat.
9. Once melted, add the bread cubes and toast in skillet until golden brown on all sides.
10. Ladle soup into oven safe bowls/crocks, top with the toasted croutons and divide the cheese evenly over the croutons in each bowl.
11. Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly.

Thanks to our friends at Running to the Kitchen for this tasty recipe!