If you havenâ€™t bought your Guinness yet, you may just be out of luck! Yesterday morning I ran to Target for ingredients for this soup and they had one package of Guinness left! One! I really had no idea that so many people celebrated Saint Patrickâ€™s Day. And by â€œcelebrateâ€ I obviously mean â€œeat corned beef and drink Guinnessâ€.
If you already have some Guinness in your fridge, you need to set aside a can for this soup! It is the best onion soup ever and thatâ€™s saying a lot because Iâ€™m very picky about my onion soup. Most of the time it tends to be too onion-y or too beefy for me or not onion-y enough or not beefy enough. This one is just the right amount of onion, beef, thyme, and garlic with an extra layer of flavor from the Guinness. Iâ€™m very mad at myself for only making half a batch!
I had some people on Twitter tell me that theyâ€™re scared of how involved onion soup seems but let me tell you, itâ€™s really not. Yes, it does take awhile but most of the time is spent waiting for onions to caramelize or waiting for the broth to boil. Itâ€™s not difficult and all, I promise.
from Food Network
- Heat the olive oil in a 6 quart Dutch oven over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute the onions for another 15 to 20 minutes, stirring occasionally until they are a deep amber color.
- Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.
- Meanwhile, preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.