3/4 c. flour
1/2 c. vegetable oil
6 c. beef stock
2 tbsp. paprika
2-3 lbs. onions, thinly sliced
1/2 c. butter
1 tbsp. celery salt
Salt and pepper to taste
8 oz. dark beer
1/2 c. dry sherry or brandy
12 slices dry bread
1/2 c. Parmesan cheese

Cook onions in butter until soft. Stir in paprika, then add beef stock and bring to a boil.

Make a roux by browning the oil and stirring in the flour. Stir into the soup, the roux, celery salt, salt and pepper. Simmer for at least 2 hours or more.

Before serving, sprinkle the slices of bread liberally with the Parmesan cheese and paprika and toss them in the oven.

Then add the beer and brandy or sherry, to the soup and allow it to return to serving temperature, then remove from heat.

Pour soup in bowls and add slices of toast with Parmesan cheese.