Ingredients
- 4 tablespoons butter
- 4 cups thinly sliced onions
- 1 teaspoon sugar
- ¾ cup amber beer
- 4 cups brown beef or veal stock
- Salt and freshly ground black pepper
- 6 rounds toasted or stale French bread
- ⅔ cup slivered Gruyere cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
330 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 14 grams protein; 54 milligrams cholesterol; 730 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Melt butter in a heavy saucepan. Add the onions and sugar, cover and cook over low heat until the onions wilt, about 10 minutes.
- Increase heat to medium and continue to cook, covered, stirring the onions from time to time, until they are golden. Stir in the beer and cook five minutes longer.
- Add the stock and simmer the soup, covered, over medium heat for about 30 minutes. Season to taste with salt and pepper.
- Divide the soup among four crocks or ovenproof bowls, top each with a crouton and some cheese and broil just until the cheese melts. Serve at once.
Dining and Cooking