1. Saute onions in oil until throughly caramelized.
2. Mix flour and deglaze with ale.
stock out of beef base, bay leaves, and pepper.
4. Add base stock to onions and let simmer for half an hour.
When soup is finished, put in cup and top with garlic croutons and Swiss cheese.
6. Place under broiler until cheese
is melted and golden brown.
Yield: 1 gallon.
I would never make a gallon of this stuff, so I guess that would cut the recipe down quite a bit.