Ingredients:

2 TBS extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
salt
1 TBS fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cup dark beer (Guinness recommended)
6 cups beef stock
6 slices country bread, toasted (cut 1/2 inch thick)
1/2 pound Irish Cheddar, sliced thin

Directions:

Heat olive oil in large skillet over high heat. Add garlic ad 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 broiler. Transfer soup to ovenproof serving dish or bowls. Top with toasted bread slices and sliced cheddar. Broil until cheese melts and starts to brown slightly.