Schuler'S Swiss Onion Soup - cooking recipe

Ingredients

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

Preparation

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.