French Onion Soup
Serves: 6

1/4 cup unsalted butter
3 medium onions, thinly sliced
1 1/2 cups dark beer
2 cups beef stock
2 cups chicken stock
12 1/2 inch-thick French bread baguette slices, toasted
6 thin slices Gruyere cheese
Freshly grated Parmesan cheese

Melt butter in heavy large pot over medium heat. Add onions and sauté until deep golden brown, stirring occasionally, about 20 minutes. Add beer. Cover and cook 5 minutes. Add both stocks and bring to boil. Reduce heat and simmer uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. Preheat broiler. Ladle soup into broiler proof soup crocks. Top with toasted bread and Gruyere slices. Broil until cheese melts and bubbles. Sprinkle with Parmesan and serve.