Rich Onion Soup
(2lb) onions, peeled and thinly sliced (2oz) butter (1 tbsp) vegetable oil (1 tsp) salt (1/2 tsp) brown sugar ( or honey ) (11/2 oz) plain flour (3 pints) brown stock ( can use canned beef broth ) (1/2 pint) stout or brown ale.
Serves 10
Gently cook onions in butter and oil in a covered large saucepan for about 15 minutes, stirring occasionally. Remove lid, add salt and sugar and cook for further 30-40 minutes or until golden brown. Remove from heat and stir in flour, stock and beer. Bring to boil and simmer for 30-40 minutes. Place a slice of swiss or mozarella cheese in each soup bowl and ladle soup over it.