An Irish twist on a classic French onion soup with an open faced reuben sandwich on the side would easily make a delicious meal on a cold dark night. At the risk of falling into that old Irish stereotype, I’ve done just that by adding some booze in the form of Irish stout for my take on this classic soup which gives it even more depth and richness.
Serves 4 
30mins For the soup:
2 tbsp butter
3 large onions, thinly sliced
2 tbsp plain flour
1 tbsp thyme leaves
2 tbsp light brown muscovado sugar
1 x 10 fl oz Irish stout
16 fl oz beef stock
Small handful parsley, chopped
For the toasties:
4 small slices sourdough
3 tbsp mayonnaise
2 tsp wholegrain mustard
4 slices roast beef
2oz mature cheddar, thinly sliced
2 tbsp sauerkraut
Sea salt and freshly ground black pepper
For the soup:
2 tbsp butter
3 large onions, thinly sliced
2 tbsp plain flour
1 tbsp thyme leaves
2 tbsp light brown muscovado sugar
1 x 300ml Irish stout
500ml beef stock
Small handful parsley, chopped
For the toasties:
4 small slices sourdough
3 tbsp mayonnaise
2 tsp wholegrain mustard
4 slices roast beef
50g mature cheddar, thinly sliced
2 tbsp sauerkraut
Sea salt and freshly ground black pepper
Large saucepan
