SCHULER'S SWISS ONION SOUP

Steps:

• 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.