Title: Onion And Garlic Beer Soup
Categories: October 199
Yield: 1 servings

4 lb Onions; (about 10), sliced
; thin
4 lg Garlic cloves; minced
2 tb Olive oil
A; (12-ounce) bottle of
; beer (not dark)
5 1/4 c Beef broth
2 tb Sugar
2 tb Unsalted butter
4 sl Day-old rye bread; crusts
-discarded
; and the bread cut
; into 1/2 inch cubes
Freshly grated Parmesan as
-an
; accompaniment

In a heavy kettle cook the onions and the garlic in the oil over moderate
heat, stirring occasionally, until the mixture is browned. Stir in the beer
and the broth, simmer the mixture, covered, for 45 minutes, and stir in the
sugar and salt and pepper to taste. While the soup is simmering, in a heavy
skillet melt the butter over moderate heat, add the bread cubes, and cook
them, stirring, until they are golden. Divide the soup among 6 bowls and
top it with the Parmesan and the croutons.

Makes about 12 cups, serving 6.

Gourmet October 1993

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Converted by MM_Buster v2.0l.