Onion Soup With Beer

1. 1

   Melt butter in a heavy saucepan.

2. 2

   Add the onions and sugar, cover and cook over low heat until the onions wilt, about 10 minutes.

3. 3

   Increase heat to medium and continue to cook, covered, stirring the onions from time to time, until they are golden.

4. 4

   Stir in the beer and cook five minutes longer.

5. 5

   Add the stock and simmer the soup, covered, over medium heat for about 30 minutes.

6. 6

   Season to taste with salt and pepper.

7. 7

   Divide the soup among four crocks or ovenproof bowls, top each with a crouton and some cheese and broil just until the cheese melts.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.