Preparation:
In a heavy kettle cook the onions and the garlic in the oil over moderate
heat, stirring occasionally, until the mixture is browned. Stir in the beer
and the broth, simmer the mixture, covered, for 45 minutes, and stir in the
sugar and salt and pepper to taste. While the soup is simmering, in a heavy
skillet melt the butter over moderate heat, add the bread cubes, and cook
them, stirring, until they are golden. Divide the soup among 6 bowls and
top it with the Parmesan and the croutons. |
