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.