Onion Soup With Beer

• 4 tablespoons butter
• 4 cups thinly sliced onions
• 1 teaspoon sugar
• 3/4 cup amber beer
• 4 cups brown beef or veal stock
• Salt and freshly ground black pepper
• 6 rounds toasted or stale French bread
• 23 cup slivered Gruyere cheese

1. Melt butter in a heavy saucepan.
2. Add the onions and sugar, cover and cook over low heat until the onions wilt, about 10 minutes.
3. Increase heat to medium and continue to cook, covered, stirring the onions from time to time, until they are golden.
4. Stir in the beer and cook five minutes longer.
5. Add the stock and simmer the soup, covered, over medium heat for about 30 minutes.
6. Season to taste with salt and pepper.
7. Divide the soup among four crocks or ovenproof bowls, top each with a crouton and some cheese and broil just until the cheese melts.
8. Serve at once.

butter, onions, sugar, amber beer, brown beef, salt, bread, gruyere cheese

Taken from cooking.nytimes.com/recipes/2874 (may not work)