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- 1 1/2 TBSP stone ground mustard
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- 4 large sweet yellow onions, sliced
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- 3 1/2 cups beef broth, divided
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For the topping |
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- 4 slices crusty bread, cut into cubes
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- 1 TBSP fresh thyme leaves
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- 1/4 cup all-purpose flour
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- leaves from 2 sprigs of thyme
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- 3/4 cup grated white Irish cheddar
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- 2 TBSP apple cider vinegar
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Directions:
- Place 2 TBSP of butter in a large Dutch oven or heavy bottomed pot over medium-low heat.
- Once melted, add onions and brown sugar. Stir to combine and cook until deep golden brown and caramelized, about 45 minutes – 1 hour. Stir occasionally while cooking and add beef broth as needed to keep from burning.
- When onions are done, add garlic, thyme and remaining 1 TBSP of butter to the pot. Cook for 1-2 minutes until fragrant.
- Add flour, stir to coat all the onions and cook 2 more minutes.
- Add the stout, remaining 3 cups of beef broth, apple cider vinegar, mustard, bay leaves, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook/reduce for 30 minutes.
- Season to taste with salt and pepper and turn off heat.
- Preheat oven to high-broil.
- Make the topping by placing the butter and thyme in a medium skillet over medium heat.
- Once melted, add the bread cubes and toast in skillet until golden brown on all sides.
- Ladle soup into oven safe bowls/crocks, top with the toasted croutons and divide the cheese evenly over the croutons in each bowl.
- Place bowls on a baking sheet and broil for 3-5 minutes until cheese is melted and bubbly.
Thanks to our friends at Running to the Kitchen for this tasty recipe!