2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended:
Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch
thick, toasted
1/2 pound Irish Cheddar, sliced thin
Heat the olive oil in a large skillet over high
heat. Add garlic and
cook briefly to release aroma. Add onions, season
with salt and cook
for about 5 minutes stirring often. Reduce heat
to low and cook for
about 15 minutes, stirring occasionally until the
onions are golden
brown.
Add the thyme, vinegar, and beer. Reduce beer by
half and add the
beef stock. Bring to a simmer and cook for 10 more
minutes.
Preheat the broiler. Transfer soup to an ovenproof
serving dish or
individual ovenproof soup bowls. Top with toasted
bread slices and
sliced Cheddar. Broil until cheese melts and starts
to brown slightly.
Serve piping hot.