• 2 tablespoons unsalted butter
• 3 large yellow onions, peeled and sliced
• 2 large red onions, peeled and sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried basil
• 1 sprig fresh thyme
• 1 tablespoon dark brown sugar
• 3 cups homemade beef stock or canned low-sodium beef broth
• 1 cup Guinness or Murphy's Irish stout
• Salt and freshly ground pepper to taste
• 1 cup (4 ounces) shredded Kerrygold Swiss or Blarney cheese for topping
In a large saucepan over medium heat, melt the butter. Add the onions, shallots,
and garlic, and cook for 12 to 15 minutes, or until the onions are soft but
not browned. Add the bay leaves, basil, thyme, brown sugar, stock or broth,
and stout. Bring to a boil, then reduce heat to low and simmer, covered, for
25 to 30 minutes, or until the onions are tender. Season with salt and pepper.
Preheat the broiler. Arrange eight 1-cup flameproof crocks on a baking sheet.
Ladle the soup into the crocks and sprinkle with the cheese.
Place under the broiler 4 inches from the heat source and broil for 1 to 2
minutes, or until the cheese melts and starts to brown. Remove from the oven.
Using oven mitts to protect your hands, place a crock in the center of each
of 8 serving plates, and serve immediately. Serves 8 as a starter