Swiss Onion Soup

• 1/2 cup butter
• 2 pounds onions, thinly sliced
• 1 1/2 teaspoons Hungarian paprika
• 6 cups beef stock or low sodium beef broth
• 1/2 cup vegetable oil
• 1/2 cup flour
• 3/4 teaspoon celery salt
• salt & pepper, to taste
• 8 ounces dark beer
• 12 French bread slices
• 12 Gruyere cheese slices
• Parmensan cheese, grated

1. Cook the onions with the butter in a small stockpot over medium-high until the onions are brown but not burned. This will take about 30 minutes. Stir regularly. Sprinkle in the paprika, then add the beef stock and bring to a boil.
2. Make the roux at the same time you are browning the onions by whisking the oil and flour together in a saucepan over medium heat. Watch carefully and stir consistently so as not to burn the roux. It will develop a popcorn smell first and then slowly turn brown. (You want a rich brown color for this recipe.) Stir the roux in the soup when done and add celery salt. Simmer for at least 2 hours.
3. Shortly before serving, sprinkle the slices of bread with Parmesan cheese and toast them in the oven. Add the beer and allow the soup to return to serving temperature. Remove from heat.
4. Ladle the soup into individual bowls or serving crocks, top with toasted brad and place a slice of Gruyere cheese over the top of each bowl. Place under the broiler for just a bit, watching carefully, until the cheese is melted, bubbly, and slightly brown.

butter, onions, paprika, beef stock, vegetable oil, flour, celery salt, salt, bread, gruyere cheese, parmensan cheese

Taken from food52.com/recipes/3203-swiss-onion-soup (may not work)