1. In large stock pot over medium-hugh heat melt butter. Add onions and cook 'til brown, stirring regularly, about 30 minutes. 2. Sprinkle in paprika, then add beef stock and bring to a boil. 3. While onions are browning make a roux by whisking oil and flour in a saucepan. Cook over medium heat, while whisking, 'til mixture is browned. Watch that this doesn't burn! 4. When roux is done, stir enough into stock pot to thicken soup, then add celery salt, cover and simmer at least 2 hours. 5. Shortly before serving sprinkle bread slices with Parmesan and toast them in the oven. Remove and set aside. 6. Add beer to soup and return to serving temperature. Season with salt and pepper to taste. 7. Ladle soup into bowls or serving crocks, top with a toasted bread slice and a slice of Gruyere. 8. Place bowls under the broiler for a minute and watch carefully 'til cheese is melted, bubbly and slightly brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
