Onion and Garlic Beer Soup

1. 1

   In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned.

2. 2

   Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste.

3. 3

   While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden.

4. 4

   Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

* Per serving · 4 servings · Values may vary.

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