Ingredients
Scale
- 6 yellow onions, sliced thinly
- 1 stick of butter
- 1 32-ounce carton of beef broth
- 1 10-ounce can of beef broth or consomme
- 1 can of Guinness
- 1 tsp. of salt
- 2 tsp. of salt, divided
- 2 tsp. of thyme
- 1 demi-baguette
- 1 cup of shredded Irish cheddar
Instructions
- Coat a Crock Pot with non-stick cooking spray.
- Place the onions and the stick of butter in the Crock Pot. Stir in the salt and the pepper. Cook on low for 8 hours.
- After the onions are cooked, stir in the 32-ounce carton of beef broth, and the can of Guinness, and the thyme. Taste the broth. You may need to add more salt and pepper to taste.
- Optional: Taste the soup to see if you like the flavor. If you want a beefier broth, you can add the 10-ounce can of broth or consomme. If you like the soup the way it is, you don’t have to add the can.
- Heat the soup in the Crock Pot for 15 – 30 minutes until warmed through.
- Place four oven-safe bowls or ramekins on a baking sheet. Ladle the soup into the bowls, leaving at least one-half inch of space at the top of the bowls.
- Preheat your oven to the broil setting. Slice the baguette. Place 1-2 baguette slices on the top of each bowl of soup. Sprinkle the cheddar evenly on top of the baguette slices.
- Broil for 4-5 minutes or until cheese is melted. Carefully remove from oven and serve.
Enjoy!