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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Saturday, September 01, 2007

Guinness and Onion Soup with Irish Cheddar Crouton

It’s high summer here in Tiburon and certainly not the time of year to think about hot soup but Michael Chiarello’s Guinness and Irish cheddar cheese onion soup sounds delicious. Having just returned from Ireland I’m still in my Irish mode.

Guinness and Onion Soup with Irish Cheddar Crouton

Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
www.foodnetwork.com
Episode: Pub Crawl

Ingredients:
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

Directions:
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.

1 Comments:

Anonymous Travel Betty said...

Mmmm, this sounds delicious (and easy), Jacqueline! I'll have to try it out for my Guinness-loving hubby once I'm back from Bali.

6:08 PM  

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