8 pieces kielbasa sausage
3 tbsp. olive oil
1 1/2 c. chopped yellow onions
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 bay leaves
3 tbsp. minced garlic
6 tbsp. flour
6 c. chicken stock
2 c. lager beer
4 sprigs thyme
2 c. cubed Gruyere cheese, plus finely grated Gruyere cheese (for garnish)
2 tbsp. minced fresh flat-leaf parsley (garnish)
8 hot dog buns
garlic croutons

Sauté the kielbasa until golden brown on all sides in a large, hot soup pot, about 4 minutes per side. The sausage will not be cooked through. It will finish cooking in the soup. Remove from the pan and set aside. In a large pot, heat the oil over medium-high heat. Add the onions, salt, pepper and bay leaves; cook, stirring until the onions are slightly caramelized, 12 to 15 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and beer. Add the thyme and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour. During the last 15 minutes of cooking, add the kielbasa and cook until sausages are cooked through. Remove the cooked sausages from the soup. Add the cheese, 1/3 cup at a time, stirring until nearly all melted and smooth after each addition. Remove from the heat and adjust the seasoning to taste. Ladle into 1 or more thermoses. Place sausages in each thermos. The hot soup will keep the sausage warm until you are ready to eat it. Pack a roll for the sausage as well. When it is time to eat the soup, remove the kielbasa and place it on the roll; soup and a sandwich on the go! Garnish with parsley, garlic croutons and finely grated cheese.

Yield: 6 to 8 servings.