This onion soup recipe has been a mainstay on the menu of my family's restaurant for over sixty years. The big difference in this Swiss recipe vs. a French onion soup recipe is that the broth in this recipe is thickened with roux and a dark beer is added to add another layer of flavor. It is a customer favorite and now I make it myself often on a winter day. Just a note about beef stock: I am now a convert about making my own stocks. It really does kick up all my recipes up a level. My brother is a chef and worked at a Michelin 3 star restaurant in Paris. He told me they would put their stock pots on the stove to simmer all night and start making sauces in the am. Really, overnight? So hey, that is what I do and I throw my vegetable scraps and bones with water in my stock pot on the lowest setting all night. In the morning, I have flavorful and clear stock and I did not work that hard. I freeze it in smaller containers. It is totally worth it. Try it with this recipe.

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