- 2 of butter
- 2 white onions, slivered
- 2 red onions, slivered
- 3 of brown sugar
- 8 cubes rich and dark beef stock
- 2 Long Pond Lager
- 1 of Worcestershire sauce
- 1 of chopped fresh thyme
- Salt & Pepper to taste
- Croutons
- Aged white cheddar, grated
- In a heavy bottomed 10–litre pot, melt the butter over medium high heat. Add the slivered onions to the pot and cook until starting to brown.
- Add brown sugar and continue to cook until caramelized. Add beef stock, Long Pond Lager, Worcestershire sauce, thyme and salt and pepper. Simmer for 30–40 minutes. Ladle soup into oven safe crocks and top with croutons and aged white cheddar.
- Bake under the broiler for 5 minutes or until the cheese is melted and golden. Serve.
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