Guinness French Onion Soup

My husband, dad and I all like Guinness and French Onion Soup, so it is the perfect combination to combine the two! Two years ago I found this recipe on pinterest and we really enjoyed it. The recipe I use as a guide now it is a Food Network recipe by Michael Chiarello. I made a few changes and will note them below.

Ingredients:

2 Tblsp extra-virgin olive oil

5 cloves minced garlic

8 c thinly sliced onions

salt - to taste

1 tblsp fresh thyme leaves, chopped (I used dry thyme and did not measure)

1/4 c sherry vinegar (I used red cooking wine)

1 1/2 c dark beer (I used Guinness, but you could sub if desired)

6 c beef stock (I also added 2 beef bouillon cubes for extra flavor in the broth)

6 slices country bread cut 1/2 in thick, toasted (I did not toast ours and got it pre sliced at the wegmans bakery)

1/2 pound Irish cheddar, sliced thin (I used shredded Gruyère cheese)

Directions:

1. 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.

2. Add the thyme, vinegar, and beer. Reduce beerby half and add the beef stock. Bring to a simmer and cook for 10 more minutes.

3. Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup

bowls. Top with toasted bread slices and sliced Cheddar. (I placed the bread in the dish and the soup over top, then the cheese and sprinkled some parsley on the cheese for color in addition to the browning of the cheese). Broil until cheese melts and starts to brown slightly. Serve piping hot.