Prep 15 mins
Cook 3 hrs
Shuler's is a very well known restaurant in Michigan with great food. It's nice to have a few of their recipes! Found in March 30, 2004, Detroit Free Press.
- 1⁄2 cup butter
- 2 lbs onions, peeled, thinly sliced
- 1 1⁄2 teaspoons Hungarian paprika
- 6 cups beef stock or 6 cups canned beef broth, reduced
- 1⁄2 cup vegetable oil
- 1⁄2 cup flour
- 3⁄4 teaspoon celery salt
- 12 slices French bread
- 1⁄2 cup parmesan cheese, grated
- 8 ounces dark beer
- salt and pepper, to taste
- 12 slices gruyere cheese
- In large stock pot over medium-hugh heat melt butter. Add onions and cook 'til brown, stirring regularly, about 30 minutes.
- Sprinkle in paprika, then add beef stock and bring to a boil.
- While onions are browning make a roux by whisking oil and flour in a saucepan. Cook over medium heat, while whisking, 'til mixture is browned. Watch that this doesn't burn!
- When roux is done, stir enough into stock pot to thicken soup, then add celery salt, cover and simmer at least 2 hours.
- Shortly before serving sprinkle bread slices with Parmesan and toast them in the oven. Remove and set aside.
- Add beer to soup and return to serving temperature. Season with salt and pepper to taste.
- Ladle soup into bowls or serving crocks, top with a toasted bread slice and a slice of Gruyere.
- Place bowls under the broiler for a minute and watch carefully 'til cheese is melted, bubbly and slightly brown.