• 2 pounds onions, peeled and thinly sliced
• 3 T. olive oil
• 1 T. flour
• 1 T. Worcestershire sauce
• 1 T. brown sugar
• 1/2 cup beer
• 6 cups beef broth, canned or homemade beef stock
• shredded mozzarella cheese
• croutons

Preparation -
In a dutch oven or stockpot, saute the onions in olive oil for about 15 to 20 minutes or until soft and well browned. Add the flour, Worcestershire sauce and brown sugar. Stir, then add the beer. Cook on low heat for about 10 minutes. Stir in beef broth and bring to a very low boil. Reduce heat, cover and simmer for about 1-1/2 hours. Spoon into individual oven-proof bowls. Add croutons plus a generous amount of mozzarella cheese. Heat under the broiler until the cheese is melted and bubbly.