Stout And Onion Soup

• 2 Tablespoons Olive Oil
• 8 cups Thinly Sliced Onion
• 5 cloves Minced Garlic
• 1/4 cups Sherry Vinegar
• 2 Tablespoons Minced Fresh Thyme
• 1 bottle (12 Oz. Bottle) Guinness, Or Any Other Stout
• 6 cups Beef Broth
• 1 loaf French Baguette (or Any Crusty Bread )
• 1/2 pounds Irish Cheddar

1. Preheat oven to 400 degrees.
2. In a large Dutch oven, heat the olive oil then add the onions. Cook the onions on medium high heat until they caramelize and are a nice golden brown. Turn the heat down to medium. Add the garlic and cook for just a few minutes until the garlic is fragrant. Then add the sherry vinegar and the thyme. Stir together and cook for a couple of minutes. Add the bottle of stout and let it reduce by half.
3. When the stout has reduced, add the beef broth. Then let it simmer while you prepare the bread.
4. Slice the baguette into 1/2 slices and lay out on a cookie sheet. Put in the oven and toast until nicely browned on both sides, about 3 minutes on each side depending on your oven. While the bread is toasting, slice the cheese into 1/8 inch pieces. Take the bread out and let it cool for a minute while you spoon out the soup into oven safe bowls.
5. Set your oven to broil. Put the bowls of soup on your cookie sheet and place a piece of baguette on the surface of the soup and top with a piece of cheese. Place the cookie sheet with the soup under the broiler. WATCH your cheese! It only takes a couple of minutes to get it all brown and bubbly and only a little more to turn it black and inedible.
6. Serve with a nice salad for a meal or with some tasty corned beef for a St.Patrick's Day treat!

olive oil, onion, garlic, ubc, fresh thyme, stout, beef broth, irish cheddar

Taken from tastykitchen.com/recipes/soups/stout-and-onion-soup/ (may not work)