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4 pounds onions, peeled and thinly sliced

4 large garlic cloves, finely minced

2 tablespoons olive oil

1 (12-ounce) bottle of beer (not dark)

6 cups beef broth

2 tablespoons sugar

2 tablespoons butter

4 slices of day-old rye bread, cut into 1/2 inch cubes

Freshly grated Parmesan as an accompaniment

Salt and freshly ground black pepper to taste

1. In a Dutch oven, cook the onions in the oil over medium-low heat, stirring occasionally, until onions have caramelized. (Don't rush the process, patience has its virtue here.) Add garlic and cook for 1 minute; stir in beer and beef broth, simmer mixture, covered, for 45 minutes. Stir in sugar, salt and pepper.
2. While the soup is simmering, in a large skillet, melt butter over medium heat; add bread cubes, and cook, stirring, until they are golden.
3. Ladle soup into bowls and top with Parmesan and croutons.

Serves 6.