Guinness Draught Onion Soup with Cheddar Toast

In a large skillet with high sides or a heavy-bottomed pot, melt 1/4 cup of butter and add 4 whole onions, thinly sliced. Cook over medium heat, covered, stirring occasionally for about 40 minutes.

After 40 minutes, take off the lid and turn the heat up to medium-high. Cook the onions until they’re deeply browned and caramelized, which should take about 20-25 minutes.

Once the onions are deeply golden brown, sprinkle in 2 tablespoons of all-purpose flour and 1 teaspoon of fresh thyme leaves. Stir well to combine and cook for a few more minutes.

Next, add in about 1 1/4 cups of Guinness Draught Beer.

Then add 4 cups of beef broth. Bring to a boil, then reduce the heat to a simmer. Cover and stir occasionally for about 45 minutes to an hour.

After an hour, preheat your oven to broil and position the rack about 4 inches from the heating element. Fill your oven-safe bowls with soup, and for convenience, place them all on a baking sheet.

Next, add the baguette slices on top of the soups, letting them rest gently on the surface so they can soak up some of the broth.

Add 1 1/2 cups of shredded Vermont sharp white cheddar, dividing it over the tops of the baguette slices and letting it mound slightly so it melts into all the edges. Set the bowls in the oven about 4 inches below the heating element and broil until the cheese is lightly browned and bubbling, then remove from the oven and serve.

Enjoy!