Guiness and Onion Soup with Irish Cheddar Toasts

This sounds SO good!!
(serves 6)

2 T. EVOO
5 cloves garlic, peeled and minced
8 cups thinly sliced sweet* onions
Sea salt, to taste
1 T. fresh thyme leaves, chopped
1/4 cup sherry vinegar
1&1/2 cups Guinness Draught, divided
6 cups fat-free low sodium* beef broth or stock
6 slices thick country bread, toasted
EVOO for brushing on bread
7 oz. aged Irish Cheddar such as Kerrygold, shredded or grated, divided

In a large skillet, heat the olive oil over med. heat. Add the garlic and sauté about 30 sec. or until fragrant. Add onions, season with salt, and cook for about 5 min. stirring occasionally until the onions are golden brown. Add the thyme, vinegar, and 1 cup of Guiness. Reduce by half, and add the beef broth. Bring to a simmer and cook for 10 min. Add the remaining 1/2 cup of Guiness and cook a few min. more. Preheat the broiler. If desired, using a biscuit cutter, cut out rounds from the bread. Brush both sides with olive oil. Place under the broiler and lightly toast. Turn over and toast on the other side. Watch carefully - this only takes a min. or two. Then sprinkle cheese on top of rounds. Broil until the cheese melts and browns slightly. Divide soup into individual servings, sprinkle with more cheese and top or serve with the toast.

"If you always do what interests you, at least one person is pleased." ~ Katherine Hepburn

Love,

Chef Deb