Stout Onion Soup


  • 2 tablespoons Salted butter
  • 4 medium onions, halved and thinly sliced
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon alI-purpose flour
  • 3 cups sodium-reduced beef broth
  • 1 cup Stout Beer
  • 2 teaspoons Kozlik's Black Harp Mustard
  • 8 slices baguette bread (3/4-inch thick slices), toasted
  • 1 1/2 cup grated aged Cheddar cheese


In large saucepan, melt butter over med­ium heat; cook onions, stirring often, until softened, about 10 minutes. Add maple syrup and vinegar; cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Season with salt and pepper. Add garlic and thyme; cook, stirring, for 30 seconds.

Sprinkle flour over onions; mix to coat well. Add broth, beer and mustard, scraping up browned bits from bottom of pan. Bring to boil; reduce heat and simmer for 10 minutes. (Make-ahead: Can be refrigerated for up to 3 days or stored in airtight container and frozen for up to 3 months.)

Preheat broiler. Divide onion soup among ovenproof bowls. Arrange 2 slices of bread in each bowl; top with cheese. Sprinkle with pepper. Bake until cheese is melted and golden, about 2 minutes.