Ingredients:
4 assorted large onions, sliced
1 lb assorted mushrooms, sliced
6 cloves garlic, minced
2 tbsp olive oil
2 cups (1 pint) beer
1 can (14.5 oz) beef stock
2 cans (14.5 oz) water
3 bay leaves
1 tbsp salt
1/4 tsp pepper
1/4 tsp white pepper
1 sourdough baguette
1/4 lb Gruyere, grated
Directions:
1. heat oil in a large pot on medium heat, add the onions and cook uncovered until caramelized
2. add garlic and mushrooms and cook until mushrooms are tender
3. add beer, bring to a boil and reduce
4. add the stock, water, bay leaves, salt, pepper and white pepper and reduce
5. while soup is simmering, slice the sourdough baguette and broil on both sides until golden
6. to serve: remove bay leaves, fill a bowl with soup, top with toasted baguette, sprinkle with Gruyere (about half a cup per bowl) and broil until cheese is melted and browned
