This is a recipe for an Irish variation of Onion Soup Gratinée (i.e. baked French onion soup). The original recipe came from an e-newsletter from Tasting Table by Williams-Sonoma, and is from chef James Klucharits of New York, who is a 2011 graduate of the French Culinary Institute. My modifications from his recipe are minor, and include some minor alterations in measurements and procedures. The broth is uniquely flavored, and very different than French onion soup, which is typically chicken broth and white wine based. This Irish version is beef based, and infused with both Guinness and whiskey. It is enjoyable with a pint of Guinness and some Irish soda bread, and of course, some Irish “trad” (traditional music).