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Melt butter over medium high heat
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Add onions, toss to coat, cover and steam for 4 - 5 minutes
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Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
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Add consomme and beef stock, stir to combine
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Bring to boil, reduce to simmer and cook another 20 minutes
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Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
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Broil for 4 - 5 minutes or until cheese is melted and bubbly
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Serve immediately