BEER & ONION SOUP * 6 cups Vidalia onions, sliced * 1 Tbsp. olive oil * 1 head caramelized garlic * 2 pints beer * 6 cups beef or vegetable broth * 1 tsp. fresh thyme * 1 tsp. fresh parsley * pinch nutmeg * 4 large sour dough bread croutons * 4 slices of Gruyere cheese * 1 Tbsp. Parmesan cheese Preheat a soup pot. Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned.