2 kg onions, thinly sliced 4 lb
4 large garlic cloves, minced
25 ml olive oil 2 tbsp
1 bottle of beer (not dark)
1.3 L beef broth 5 1/4 cup
25 ml sugar 2 tbsp
25 ml unsalted butter 2 tbsp
4 slices day-old rye bread, diced
parmesan cheese, grated
In a large pot; cook onions and garlic in oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in beer and broth, simmer, covered, for 45 minutes. Stir in sugar, salt and pepper to taste. While the soup is simmering, melt butter in fry pan over moderate heat, add bread cubes and cook, stirring, until they are golden. Divide soup among 6 bowls and top with parmesan cheese and croutons.
Serves 6