Irish stout onion soup bring a whole other level of depth and flavor to a classic winter comfort meal. There’s more comforting on a chilly fall day than a hot bowl of Irish stout onion soup —especially when it’s laced with your favorite stout.
- 2 tablespoons salted butter
- 4 onions , halved and thinly sliced
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 clove garlic , finely chopped
- 1 teaspoon chopped fresh thyme
- 1 tablespoon all-purpose flour
- 3 cups sodium-reduced beef broth
- 1 cup Irish stout or dark beer
- 2 teaspoons Dijon mustard
- 8 slices baguette bread (3/4-inch thick slices), toasted
- 1 1/2 cup grated aged Cheddar cheese
- In large saucepan, melt butter over medium heat; cook onions, stirring often, until softened, about 10 minutes. Add maple syrup and vinegar; cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Season with salt and pepper. Add garlic and thyme; cook, stirring, for 30 seconds.
- Sprinkle flour over onions; mix to coat well. Add broth, beer and mustard, scraping up browned bits from bottom of pan. Bring to boil; reduce heat and simmer for 10 minutes. (Make-ahead: Can be refrigerated for up to 3 days or stored in airtight container and frozen for up to 3 months.)
- Preheat broiler. Divide onion soup among ovenproof bowls. Arrange 2 slices of bread in each bowl; top with cheese. Sprinkle with pepper. Bake until cheese is melted and golden, about 2 minutes.
PER SERVING: about
Iron1 mg, Fibre3 g, Sodium675 mg, Sugars11 g, Protein16 g, Calories345, Total fat20 g, Cholesterol60 mg, Saturated fat12 g, Total carbohydrate25 g.
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