"I decided to make French onion soup one day but after I started, I realized I didn't have any wine on hand - but I did have beer! You get a hint of beer but still a rich onion flavor. Give it a try - you'll love it!"
Heat 1/4 cup butter in a large saucepan over medium heat; stir in onions and saute until onions are tender and translucent, about 5 minutes. Remove onions with a slotted spoon; set aside.
Pour water into the saucepan, cover, and bring to a boil. Stir remaining butter, beef bouillon cubes, and chicken bouillon cube into water until dissolved. Stir in beer, garlic, bay leaf, and sauteed onions; season with pepper. Reduce heat; simmer for 15 minutes.
Fill oven-proof bowls 3/4 full with soup. Place bowls on a baking tray; top with croutons and shredded cheese.
Bake in the preheated oven until cheese is melted, about 5 minutes. Remove baking tray from oven.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Return soup to the oven; broil until cheese is browned, about 3 minutes.
I used a Canadian Pilsner but obviously you can get creative and use whatever kind of beer you like! I found this to be salty all on its own, so I would taste it before adding any salt. If you have a stock pot large enough, double the recipe and freeze half for a cold winter night.
Per Serving: 381 calories;27.3 g fat;
19.7 g carbohydrates;
10.7 g protein;
63 mg cholesterol;
1031 mg sodium.