Ingredients:

•     1 cup sliced shallots (about 4 large) 
•     1 bay leaf 
•     1/4 teaspoon ground ginger 
•     1 teaspoon curry powder 
•     1 teaspoon chopped fresh thyme 
•     1/2 stick (1/4 cup) unsalted butter 
•     1 small boiling potato 
•     1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick 
•     1 3/4 cups chicken broth 
•     1 cup apple cider 
•     1 1/4 cups water 
•     3/4 teaspoon salt 
•     1/4 teaspoon black pepper 
•     1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Meanwhile, peel potato and cut into 1/2-inch cubes.

  Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

  Puree soup in 2 batches in a blender until smooth, transferring as blended to a large bowl. Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

Ingredients:

•     2 tablespoons extra-virgin olive oil 
•     5 cloves minced garlic 
•     8 cups thinly sliced onions 
•     Gray salt 
•     1 tablespoon fresh thyme leaves, chopped 
•     1/4 cup sherry vinegar 
•     1 1/2 cups dark beer (recommended: Guinness) 
•     6 cups beef stock 
•     6 slices country bread cut 1/2-inch thick, toasted 
•     1/2 pound Irish Cheddar, sliced thin

  Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.

  Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.

  Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.