Serves: 12; Preparation Time: 15 minutes; Total Time: 3 Hours
2 lbs. onions, peeled, thinly sliced
1 1/2 tsps Hungarian paprika
6 cups, reduced sodium, fat free, canned beef broth or stock
1/2 cup vegetable oil
1/2 cup flour
3/4 tsp celery salt
12 slices French Bread
1/2 cup Parmesan cheese, grated
8 oz. dark beer
salt & pepper to taste
12 slices Gruyere cheese
1. In a large stockpot over medium-high heat, melt the butter. Add the onions and cook until the onions are brown, about 30 minutes. Stir regularly.
Sprinkle in the paprika, then add the beef broth or stock and bring to a boil.
2. While the onions are browning, make a roux by whisking the oil and flour in a saucepan. Cook, while whisking, over medium hear until the mixture is browned.
3. Watch carefully that it does not burn. The roux will develop a popcorn smell first, then slowly turn brown. If the roux burns, toss it and start over.
When the roux is done, stir it into the soup and add the celery salt. Cover and simmer for at least 2 hours.
4. Shortly befor serving, sprinkle the slices of bread with the parmesan and toast then in the oven. Remove and set aside.
5. Add the beer to the soup and let it return to serving temperature. Season with salt and pepper to taste. Ladle the soup into bowls or serving crocks. Top with a toasted bread slice and a slice of Gruyere. Place the bowls under the broiler for just a bit, watching carefully, until the cheese is melted, bubbly and slightly brown.
(Source: Schuler's: Fresh Recipes & Warm Memories)