6 med. onions (2 - 2 1/2 lbs.)
1/3 c. butter
2 cloves garlic
3 tbsp. flour
1 tsp. paprika
1 (12 oz.) bottle or can dark beer
8 c. rich beef broth or canned regular strength beef broth
6-8 slices French bread, cut about 1" thick
6-8 tbsp. grated Parmesan cheese
Salt & pepper
1/2 - 3/4 lb. Swiss cheese, shredded (2-3 c.)

1. Cut onions in half lengthwise, then into lengthwise slivers. In a 5 to 6 quart kettle over medium heat, melt butter. Add onions, cover and cook until limp (about 10 minutes). Uncover and cook, stirring often, until onions brown lightly (about 15 minutes). Reduce heat to medium low if onions begin to brown too quickly.

2. Mince or press 1 of the garlic cloves. Add the minced garlic, flour, and paprika to onions, stirring to blend flour into mixture. Remove from heat and gradually stir in beer and 2 cups of the broth. Return to heat and bring to a boil, stirring. Cover, reduce heat, and simmer for 1 hour.

3. Meanwhile, place bread slices on a baking sheet. Peel remaining clove of garlic, cut in half and with it rub both sides of each bread slice. Bake in 325 degree oven until crisp and lightly browned, 40 to 45 minutes. Sprinkle each slice with 1 tablespoon of the Parmesan cheese.

4. After soup has simmered for 1 hour, add remaining 6 cups broth; bring to a gentle boil. Season to taste.

5. Divide soup among 6 or 8 oven proof bowls. Top each with a slice of toasted French bread. Divide Swiss cheese evenly and sprinkle over bread slices. Place bowls on a baking sheet about 6" below broiler. Broil until the cheese is bubbling and lightly browned (6 to 8 minutes). Serve at once. Makes 10 to 12 cups, 6 to 8 servings.