How to make it

  • Slice onions lengthwise to form strips.
  • Mix with 1 tablespoon olive oil and garlic.
  • In a large saucepan, cook onion mixture on low hear until onions are soft.
  • In a large stock pot, bring 1 gallon of water to a boil.
  • At a boil, and beef base and chicken consomme.
  • Mix in basil and stir well.
  • Add cooked onions with garlic and oil, directly into water mixture.
  • Return to a boil.
  • When boiling begins, add Guinness.
  • Return to a boil and then let cool.
  • Add salt and pepper to taste.
  • Croutons:
  • Melt butter in microwave or saucepan.
  • In a bowl, add bread cubes and pour butter over top. Season with salt, pepper, oregano and a sprinkle of parmesan cheese.
  • Toast croutons in a 425° until lightly brown and crisp.
  • To serve soup, put into a heat-safe soup bowl. Top with croutons and 2 slices provolone cheese.
  • Put bowl(s) on a cookie sheet and bake in a 425° oven for 2-4 minutes until soup heats and cheese browns.

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