Have I mentioned that I love Guinness? If you've been a longtime follower of my blog, then you know this fact about me. My appreciation for this dark, strong stout started several decades ago on a hot summer afternoon. I seriously fell in love with the first sip. However, it wasn't until my trip to Ireland that I truly sampled a great pint. After spending hours crossing the sea from Pembroke, Wales, we arrived in Rosslare, Ireland. After we managed to get settled into our hotel, our tour group went to dinner. Though it was late, all I wanted was a pint of Guinness. Oh, my, goodness! It tastes vastly different in the country of its birth! Simply magical!
The recipe below has been adapted over the years and a huge favorite of my husband's. I hope you'll add it to your menu, along with a pint of Guinness.
GUINNESS, ONION, AND CHEDDAR SOUP
2 tablespoons butter
2 tablespoons olive oil
4 large yellow (quartered and sliced)
2-3 garlic cloves, finely chopped
Leaves from 2 thyme sprigs
1 cup draught Guinness
4 cups vegetable stock
2 teaspoons Worcestershire sauce
1 tablespoon dark brown sugar
1/8 teaspoon of red pepper flakes (optional)
1 cup grated sharp cheddar cheese
Melt the butter with the oil in a heavy saucepan, add the onions, garlic, herbs, and red pepper flakes, if using. Season with salt and pepper. Cover and cook over a low heat for 40 minutes until the onions are translucent.
Stir in the Guinness, vegetable stock, Worcestershire sauce, and sugar. Bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes.
Ladle the soup into bowls and top with cheddar cheese. Serve with warm sourdough bread.
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Sale dates: 3/12 - 3/26
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