MURPHY'S ONION SOUP

2 tablespoons unsalted butter
3 large yellow onions, sliced
4 shallots, minced
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon dark brown sugar
3 cups canned low-sodium beef broth
1 cup Murphy's Irish stout
Salt and freshly ground pepper
1 cup shredded Kerrygold Swiss or Blarney cheese* (for topping)

In a large saucepan over medium heat, melt butter. Add onions, shallots, and garlic, and cook for 12 to 15 minutes, or until onions are soft but not browned.

Add bay leaves, basil, thyme, brown sugar, broth and stout. Bring to a boil, then reduce heat to low and simmer, covered, for 25 to 30 minutes, or until onions are tender. Season to taste with salt and pepper.

Preheat broiler.

Arrange 8 flameproof crocks on a baking sheet. Ladle soup into crocks and sprinkle with cheese.

Place under broiler 4 inches from heat source and broil for 1 to 2 minutes, or until cheese melts and starts to brown. Remove from oven. Using oven mitts to protect your hands, place crock in center of each of 8 serving plates, and serve immediately.

*If you can't find Kerrygold Swiss or Blarney cheese, you can always go the traditional French route with Gruyere.

Serves 8
Source: The Irish Spirit by Margaret M. Johnson