-
1
In a large cooking pot, add water, celery tops, bay leaves, salt and soup bones.
-
2
Bing to boil, reduce heat and simmer for about 4 hours.
-
3
Remove bones and meat, celery tops and bay leaves and discard.
-
4
Transfer stock to a large bowl, refrigerate until cooled and fat sets.
-
5
Skim all fat off and discard.
-
6
Set soup stock aside.
-
7
Slice onions thin.
-
8
In a large frying pan add butter and sliced onions and saute' until light brown, about 15 minutes, stirring often, but DO NOT BURN.
-
9
In a large cooking pot, add stock (measure stock so that you have 12 cups) and if necessary, make up the difference with water.
-
10
Add sautee'd onions, consomme soup, beef broth, sugar, granulated garlic powder, ketchup and Worcestershire sauce and simmer for 1 hour, stirring occasionally.
-
11
Adjust spices to taste.
-
12
TO SERVE.
-
13
Pour soup into oven-proof soup bowls leaving enough room in bowl to add 1 tablespoon of beer.
-
14
Rub each piece of toasted French Bread with garlic.
-
15
Place 1 piece of toasted French bread on top of soup.
-
16
Sprinkle top of toast liberally with grated Gruyere cheese and Mozzarella cheese.
-
17
Place bowls of soup on a metal tray or cookie sheet.
-
18
Place under broiler (about 3 inches below elements) and broil until cheese melts and puffs up, about 3 to 4 minutes.
-
19
Serve immediately.
