Irish onion soup

Method

1. Melt the butter in a large saucepan (with a lid) over a medium heat. Add the onions, sliced, and a large pinch of salt, then cook gently, covered, for 1 hour, stirring every now and then to make sure the onions don’t catch on the bottom of the pan. After 1 hour, add the garlic, cook for 6-8 minutes, then stir in the muscovado sugar. Cook, stirring, for another 10 minutes until the onions are caramelised.
2. Pour in the Guinness and bubble for 5 minutes to reduce slightly, then add the vegetable stock and simmer for 15 minutes until thickened. Taste and season.
3. Meanwhile, heat a grill to high and toast the soda bread. Top the bread with the crumbled cashel blue cheese, then grill for 2-3 minutes until the cheese is golden and bubbling. Divide the soup among 4 warmed bowls and float two hot toasts on top of each bowl of soup to serve.
4. ls and float two hot toasts on top of each bowl of soup to serve.