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1
Cut onions in half lengthwise, then into lengthwise slivers.
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2
In 5 to 6 quart kettle over medium heat, heat olive oil (or melt butter) and add onions.
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3
Cover and cook until limp, about 10 minutes.
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4
Uncover and cook, stirring often, until onions brown lightly, about 15 minutes.
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5
Reduce heat to medium-low if onions begin to brown too quickly.
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6
Mince 1 of the garlic cloves and add, along with flour and paprika, to onions, stirring to blend flour into mixture.
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7
Remove from heat and gradually stir in beer and 2 cups of the broth.
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8
Return to heat and bring to a boil, stirring.
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9
Cover, reduce heat, and simmer for 1 hour.
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10
(Soup base can be cooled and refrigerated at this point for up to 2 days.
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11
).
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12
Preheat oven to 325F.
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13
Place bread slices on a baking sheet.
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14
Peel remaining clove of garlic, cut it in half, and rub it on both sides of each bread slice.
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15
Bake in preheated oven until crisp and lightly browned, 30 to 40 minutes.
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16
Sprinkle each slice with 1 T of the Parmesan cheese.
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17
To the soup base, add remaining 6 cups broth; bring to a gentle boil and season to taste.
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18
Divide soup among 6 to 8 ovenproof serving bowls.
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19
Arrange bowls on a shallow, heat-proof baking sheet.
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20
Top each bowl with a slice of toasted French bread.
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21
Divide Swiss cheese evenly and sprinkle over bread slices.
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22
Place baking sheet about 6 inches below broiler and broil until cheese is bubbling and lightly browned, 6 to 8 minutes.
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23
Check periodically, since broilers are finicky.
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24
Serve immediately.
