Brown Ale French Onion Soup

The broth of this soup is the star. It pairs perfectly with the soft onions and salty cheese.

Brown Ale French Onion Soup

Ingredients
1/2 cup butter
3 large onions, sliced
2 tablespoons brown sugar
1/2 teaspoon salt
3 cloves of garlic, minced
2 teaspoons fresh thyme chopped
3 tablespoons flour
3/4 cup brown ale
4 cups beef broth
1 tablespoon balsamic vinegar
1/2 ounce gruyere cheese, grated
1/2 ounce fontina cheese, grated
Garlic croutons, for serving

Directions
In a large pot, melt the butter over medium low heat. Add the onions and sprinkle with brown sugar and salt. Cook over medium low heat for 45 to 50 minutes, stirring occasionally, until the onions are golden and caramelized  Stir in the garlic and fresh thyme. Cook for 2 to 3 minutes. Add in the flour and cook for an additional 2-3 minutes. until golden.

Stir in the brown ale, Scrape any brown bits that have gathered on the bottom of the pot. Cook until reduced to almost no liquid. Stir in the beef stock and balsamic vinegar. Increase the heat to medium-high and bring the liquid to a boil. Reduce the heat and simmer for 30-35 minutes until thickened. 

Divide the soup among oven safe single serving crocks or baking dishes. Top with both cheeses and croutons. Place the crocks under the broiler for 2 to 3 minutes or until the cheese is melty and bubbly. Remove from heat and serve immediately.