90 Schilling French Onion Soup

By drwilliamg

Ingredients

• 8 yellow onions sliced
• 4 ounce butter unsalted
• 3 cloves fresh garlic minced
• 1/2 teaspoons paprika
• 1/2 teaspoons black pepper
• 12 cups good beef stock
• 3 1/2 cups Odell's 90 Schilling Ale
• 1/2 cup flour
• 1/2 cup melted butter
• toasted bread rounds
• provolone cheese, sliced

Details

Servings 6

Preparation

Step 1

Melt butter in large stock pot. Add onions and cook until browned stirring often to avoid scorching. Stir in garlic, pepper, and paprika. Add beef stock and ale. Simmer for one hour. Combine flour and melted butter to make roux. Add to soup slowly to slightly thicken it. Simmer for 10 more minutes and remove from heat. Ladle into crocks and top with toasted bread rounds and provolone cheese. Place under broiler until melted.