Pour stock into large pot. Heat until boiling
and then simmer. In large pan, melt the butter then add onions. If
not all of the onions will fit into the pan at once, make two batches
and split the butter accordingly. Fry the onions until medium brown
and an obvious aroma is detected.
*Do not* clean the pan and put onions into already simmering stock.
Without cleaning the pan, pour the 6 oz. of beer . Heat on low until
the alcohol starts to burn off and "scrape" the residue
from the onions into the beer solution. Let the solution sit on the
heat for several minutes, until even darker and more aromatic. Add
only enough of the beer solution to the rest of the soup according
to your taste. I gave 6 oz. because this is usually sufficient, but
you may prefer less.
Add seasonings to soup according your taste. For example, I prefer
ground black pepper, Worcestershire sauce, and a little salt -- no
big deal. Preheat oven to broil. Let soup sit on low heat to give
the flavors a chance to fuse together... this should not take too
long. Keep tasting the soup to judge as to when it's done! Place chunks
of bread into oven-safe bowls. Pour soup into bowls and layer the
cheese on top of soup, completely covering the soup.
In heated oven, set the filled bowls until cheese is lightly brown
(or hey, dark brown, depending on your taste). This usually takes
only about ten minutes but this will depend on the type of cheese
you're using. Keep an eye on it.
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