Ingredients: • 2 tablespoons unsalted butter • 3 large yellow onions, peeled and sliced • 2 large red onions, peeled and sliced • 4 shallots, minced • 2 cloves garlic, minced • 2 bay leaves • 1 teaspoon dried basil • 1 teaspoon dried thyme • 1 tablespoon dark brown sugar • 3 cups homemade beef stock or canned low-sodium beef broth • 1 cup stout • Salt and freshly ground pepper to taste • 1 cup (4 ounces) shredded Kerrygold Swiss or Blarney cheese for topping

Directions: The French may have invented onion soup, but it took the Irish to give it a flavor all its own. In this recipe, Guinness or Murphy’s stout gives the traditional soup not only a hearty deep, rich color, but also a unique, malty flavor. Instead of the traditional topping of Gruyère cheese, try it with Kerrygold Swiss or Blarney cheese. 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 to taste with salt and pepper. Preheat the broiler. Arrange 8 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