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Ингредиенты
- tablespoons Kerrygold Irish Butter (divided)
- 8
- cups (about 5 medium-sized) thinly sliced white onions
- 2
- teaspoons granulated sugar
- 1/4
- cup champagne vinegar
- 1
- 12-ounce bottle Guinness stout
- 1
- package (17.6-ounces) College Inn Bold Beef Stock
- 1
- package (32 ounces) College Inn Fat Free and Lower Sodium Beef Broth
- 12
- slices slightly stale baguette
- 12
- pieces Kerrygold Reserve Cheddar
- Heat
- oil and 1 tablespoon of butter in a soup pot over high heat. Add garlic and
- onions and stir to coat. Season with salt and sugar and cook over high heat for
- 5-7 minutes, stirring often. Add 1 tablespoon of butter and reduce heat to
- medium. Cook another 15 minutes, stirring often, until onions are golden brown.
- Stir in thyme and vinegar and allow to cook 3-4 minutes, stirring often. Add
- beer and return heat to high. Bring to a boil and cook until amount of beer is
- reduced by half. Then add the stock and the broth. Bring to a simmer and cook
- another 15 minutes. Butter the baguette slices with the remaining tablespoon of
- butter and broil until light brown. Top each slice with a piece of cheddar and
- return to the broiler; broil until cheddar melts. Float a cheddary baguette
View Full Recipe at A Couple in the Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 108g | |
| Calories 92 | |
| Calories from Fat 36 | 39% |
| Total Fat 4.15g | 5% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 33mg | 1% |
| Potassium 146mg | 4% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.4g | 6% |
| Protein 1.13g | 2% |
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