Onion Soup
2 lb onions, thinly sliced
3 T. olive oil
1 T. flour
1 T. brown sugar
1 T. Worcestershire sauce
1/2 cup beer
6 cups beef broth
Shredded mozzarella cheese
croutons
Preparation -
In a the bottom of a Dutch oven or stock pot, saute the onions in the olive oil for about 15 to 20 minutes or until they are soft and nicely browned. Stir in the flour and brown sugar. Add the Worcestershire sauce and beer. Stir and cook over low heat for about 10 minutes. Stir in the beef broth and bring to a very low boil. Reduce heat to low and simmer for about 1-1/2 hours.
Just before serving... top individual portions with shredded mozzarella cheese and toasted croutons
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