Shiner Bock French Onion Soup


2 Tbsp Butter
3 cups Yellow Onions
4 cups Beef Broth
¼ cup Shiner Bock Beer (optional)
½ tsp Thyme, fresh
½ tsp Salt (plus or minus to taste)
1/8 tsp Pepper (plus or minus)
1 ea Toast round (1 or 2 to cover opening in your serving bowl size) about1/2" thick, buttered and well toasted
2 ea Slices gruyere cheese (about 1/8" thick ea)
1/4 cup Sherry
grated parmesan and fresh chopped parsley for garnish


In saucepan melt butter. Add onions and cook over medium heat. Cook slowly and stir often until onions are brown through and through. Try not to let burn patches occur (no black). If some over caramelization occurs, add a little broth to loosen the onions from the pan and it will help to redistribute the caramel coloring. Add broth and bring to a boil. Add beer (optional) sherry and thyme. Season and taste for salt and pepper. Preheat broiler of your oven or toaster. Fill a crock style bowl (individual portion size) with the onion soup, almost to the top. Top with toast rounds. They should be floating above the edge of the crock. Add the sliced cheese so that there is some over hang over the bowl. Place under broiler until cheese melts over the sides of the bowl and is very bubbly and brown and crispy. Remove and garnish with parmesan cheese and parsley.