Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  onions (about 10)       sliced thin
  4              large  garlic cloves   minced
  2        tablespoons  olive oil
  1             bottle  beer (not dark) (12-ounce)
  5 1/4           cups  beef broth
  2        tablespoons  sugar
  2        tablespoons  unsalted butter
  4             slices  day-old rye bread       crusts discarded
                        and the bread cut into 1/2 inch cubes
                        freshly grated Parmesan as an
                        accompaniment

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.

Nutritional Information:

71 Calories (kcal); 4g Total Fat; (52% calories from fat); 5g Protein; 4g Carbohydrate; 5mg Cholesterol; 560mg Sodium