French Onion Soup is one of my favorites. I love it when it's dripping with cheese. The best part is picking off (and eating) the baked on cheese from the side of the bowlI decided to make an Irish version by replacing some of the beef broth for Guinness Draught . I also added beer marinated beefy bits and subtituted extra sharp cheddar in place of the gruyere cheese.It was, in a word, awesome! And easy to make, too.Delish!1 Lb Stew Beef2 Tablespoons Extra-Virgin Olive Oil6 Cloves Garlic, Minced8 Cups Vidalia Onions, Thinly Sliced1 Tbsp Tony Chachere Creole Seasoning1/4 Cup Sherry Vinegar1 12-oz Bottle Stout1 Tbsp Kosher Salt8 Cups Beef Stock6 Slices French Bread4 Cups Extra Sharp Cheddar Cheese, Shredded Cut the beef into bite sized pieces. Place into a zip bag, season with Tony Chachere, pour in beer and vinegar. Seal the bag, place in the refrigerator, and allow to marinate for a couple hours.Heat the olive oil in a dutch oven or stock pot over medium high heat.Remove the beef from the beer/vinegar mixture, reserve the liquid. Brown in the hot oil. When the meat is browned remove from the oil and set aside.Add garlic to the pot and cook for about a minute. Add onions and season with the salt. Cook and stir for about 5 minutes. Reduce heat to low and cook for about 15 minutes, stirring occasionally.Add the vinegar/beer mixture. Continue to cook until the liquid has reduced by half.Add the beef stock and reserved meat. Bring to a simmer and cook for 15 minutes.While the soup is cooking, slice the bread into thick slices. Spray with olive oil. Toast lightly in an oven preheated to 350° Fahrenheit.Ladle soup into individual ovenproof soup bowls. Top with bread slices, top with a 1/2 cup cheese.Turn the oven to broil. Broil until cheese melts and starts to brown slightly.Serve right away.