Irish Stout Onion Soup

• Produce

  • 2 Bay leaves
  • 3 cloves Garlic
  • 1 tbsp Thyme, fresh leaves
  • 2 Thyme, leaves from sprigs of
  • 4 Yellow onions, large sweet

• Canned Goods

  • 3 1/2 cups Beef broth

• Condiments

  • 1 1/2 tbsp Mustard, Stone Ground

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/4 cup Gluten free all purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Bread & Baked Goods

  • 4 slices Udi's rye bread

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Irish cheddar, grated white

• Beer, Wine & Liquor

  • 20 oz Irish stout, gluten free

Found on runningtothekitchen.com

Description

Ingredients

• 3 tablespoons butter, divided
• 4 large sweet yellow onions, sliced
• 3 tablespoons brown sugar
• 3 1/2 cups beef broth, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup gluten free all-purpose flour
• 20 ounces gluten free Irish stout (I used Steadfast oatmeal cream stout)
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons stone ground mustard
• 2 bay leaves
• salt and pepper to taste
• 4 slices Udis rye bread, cut into cubes
• 1 tablespoon butter
• leaves from 2 sprigs of thyme
• 3/4 cup grated white Irish cheddar

Directions

• Place 2 tablespoons of butter in a large Dutch oven or heavy bottomed pot over medium-low heat.
• Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes - 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning (I used about 1/2 a cup during the caramelization process).
• When onions are done, add garlic, thyme and remaining 1 tablespoon of butter to the pot. Cook for 1-2 minutes until fragrant.
• Add flour, stir to coat all the onions and cook 2 more minutes.
• Add the stout, remaining 3 cups of beef broth, apple cider vinegar, mustard, bay leaves, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook/reduce for 30 minutes.
• Season to taste with salt and pepper and turn off heat.
• Preheat oven to high-broil.
• Make the topping by placing the butter and thyme in a medium skillet over medium heat.
• Once melted, add the bread cubes and toast in skillet until golden brown on all sides.
• Ladle soup into oven safe bowls/crocks, top with the toasted croutons and divide the cheese evenly over the croutons in each bowl.
• Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly.
• Serve hot.