2 jumbo or 4 sm. onions
1 can beer
1 1/2 qt. water
1 beef bouillon cube
Grated Provolone, Swiss or Mozzarella cheese
Croutons
1 tbsp. oil

Cut onions into julienne strips and saute until transparent in oil. When onions are cooked half way add beef bouillon and finish cooking onions until done. Add beer and water and bring to a boil, turn down flame and let simmer for 1/2 hour.

Serve in soup bowls, add 3 or 4 croutons and sprinkle top with grated cheese.