Onion Soup with Irish Cheddar Crouton

• 1 1/2 tablespoons olive oil
• 6 cloves garlic minced
• 8 cups onions thinly sliced
• 1 x salt to taste
• 1 tablespoon thyme freshly chopped
• 4 tablespoons sherry vinegar
• 1 1/2 cups beer dark
• 6 cups beef stock
• 6 slices bread country, cut into 1/2-inch thick, toasted
• 1/2 pound cheddar cheese irish style, thinly sliced

1. Heat the oil in a large skillet over high heat.
2. Stir in garlic and cook for 30 to 40 seconds until the garlicky smell releases.
3. Stir in onions, season with salt to taste and cook for 5 to 6 minutes, stirring often.
4. Reduce heat to low and cook for another 15 to 16 minutes, stirring often until the onions are golden brown.
5. Stir in the thyme, pour in the vinegar, and beer.
6. Reduce beer by half and pour in the beef stock.
7. Bring to a simmer and cook for another 12 minutes or more.
8. Preheat the broiler.
9. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls.
10. Place toasted bread slices on top of each soup bowl, then arrange sliced Irish cheddar on each bread.
11. Broil until cheese melts and starts to brown slightly.
12. Serve hot.

olive oil, garlic, onions, salt, thyme, sherry vinegar, beer dark, beef stock, bread country, cheddar cheese

Taken from recipeland.com/recipe/v/onion-soup-irish-cheddar-crouto-51918 (may not work)