Schuler's Swiss Onion Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1/2 cup butter
• 2 lbs onions, peeled, thinly sliced
• 1 1/2 teaspoons hungarian paprika
• 6 cups beef stock or 6 cups canned beef broth, reduced
• 1/2 cup vegetable oil
• 1/2 cup flour
• 3/4 teaspoon celery salt
• 12 slices french bread
• 1/2 cup parmesan cheese, grated
• 8 ounces dark beer
• salt and pepper, to taste
• 12 slices gruyere cheese

Recipe

• 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.