1/2 c butter
2 lbs onions,peeled, thinly sliced
1 1/2 tsp Hungarian paprika
6 c beef stock or reduced canned beef stock
1/2 c vegetable oil
1/2 c flour
3/4 tsp celery salt
12 slices French bread
1/2 c Parmesan cheese, grated
8 ozs dark beer
Salt and pepper to taste
12 slices Gruyere cheese
In large stockpot over medium-high heat, melt butter. Add onions and cook until the onions are brown, about 30 mins.
Sprinkle in the paprika, then add the beef stock and bring to a boil.
While the onions are browning, make a roux by whisking the oil and flour in a saucepan.
Cook, while whisking, over medium heat until the mixture is browned.
Watch carfeully 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 it is done, stir enough of the roux into the soup to thicken it, and add the celery salt.
Cover and simmer for at least 2 hrs.
Shortly before serving, sprinkle the slices of bread with the Parmesan and toast them in the oven.
Remove and set aside.
Add beer to the soup and let it turn to serving temp.
Season with salt and papper 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.
If you do not wish to make a roux, increase the amount of butter and flour to 3/4 c and omit the oil.
Cook the onions as directed and sprinkle them with the flour when they are brown.
Cook a few minutes, while stirring, before adding the beef broth.
376 calories (54% from fat) 23 grams fat (12 grams sat. fat) 28 grams carbs, 15 grams
protien, 878 mg sodium, 65 mg cholesterol, 365 mg calcium, 2 grams fiber.
Makes 12 servings
Prep time 15 minutes
Total time 3 hours
Submitted By: Historic Marshall, Michigan. from MI on 2006-11-19