Belgian Onion Soup

2 large red onions; sliced
6 tablespoon butter
3 cup chicken stock
1 bottle beer
1/4 teaspoon salt
1/4 teaspoon pepper
4 thick slices french bread
1 grated parmesan cheese

In a large saucepan, saute onion in butter until soft. Add chicken stock, beer, salt and pepper. Cover and simmer about 30 minutes. Adjust seasonings. Broil bread on one side about 3 inches from heat. Turn, sprinkle generously with Parmesan cheese, and broil 1-2 minutes more, until lightly browned. Pour soup into bowls. Add cheese-covered bread. Makes 4 servings.

Source: Lon Hall’s “Cooking With Beer”.