Irish Onion Soup

• 4 Tblsp Butter
• 6 Large Yellow onions, thinly sliced
• 6 cloves garlic, crushed and chopped
• 6 cups water
• 3 Tblsp beef bouion
• 3 cans Guiness Irish Stout beer
• 3 sprigs thyme, chopped, stems removed
• 2 Tblsp Worchtichiere sauce
• 6 thick slices of gruyere cheese
• 6 slices of sourdough bread, toasted in oven
• 1 tblsp Olive Oil
• Salt and pepper to taste
• 6 Ramikens

1. In a large heavy saucepan melt 4 tblso butter. Add onions and garlic. Sautee on low heat till carmelized. About 45 minutes, stirring occasionaly.
2. In a seperate saucepan bring 6 cup swater to a boil. Add boulion paste and desolve. Add guiness beer and bring back to a boil.
3. Once onions are fully carmelized add broth/beer mix. Scraping up browned bits. Add thyme, Worchtichiere sauce. bring all to a simmer and let cook for about 1 hour.
4. As soup is cooking slice a sourdough baquette into 6 slices. drizzle with olive oil. Broil till crisp. Top with cheese and set aside.
5. After soup has cooked, season to taste and place in 6 ramikins. Float Gruyere crostini on top of soup and place in broiler till browned and bubbly, about 4 minutes. IT WILL BE VERY HOT

butter, yellow onions, garlic, water, tblsp beef bouion, stout, thyme, worchtichiere sauce, gruyere cheese, bread, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/irish-onion-soup-50029417 (may not work)