Ingredients:
- 4-6 Onions (About 8 Cups), Sliced Thinly
- 5 Garlic Cloves, Minced
- 2 Tbsp. Butter Olive Oil
- 6 C. Reduced Sodium Beef Broth
- 1/2 C. Guinness Draught Beer
- 2 Tbsp. Italian Herbs of Naples Dark Balsamic
- 1 Bay Leaf
- 1/4 Tsp. Dried Thyme
- Salt & Pepper To Taste
- 2 tbsp flour
- 1 tsp grainy mustard
Croutons:
- 6 Slices French Bread (1 Oz. Each)
- 1 cup of Fontina, Provolone or Gruyere
- 6 slices of Swiss cheese
Directions:
Put Butter Olive Oil into a large sauce pan over medium heat. Add the onions and Italian Herbs of Naples Balsamic and cook until completely caramelized and golden brown, mixing every 10-15 minutes and adding water or Guinness to deglaze the pan as needed to prevent burning.
Add the garlic and thyme and cook until fragrant, about a minute.
Add 2 tbsp of Butter Olive Oil, mix in the flour and let it cook for 2-4 minutes.
Add the stout and deglaze the pan.
Add the broth, grainy mustard, bay leaves, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes.
Ladle the soup into oven-proof bowls on a baking sheet, top with the sliced bread and cheese and broil until cheese melts, about 1-3 minutes.