Beer Soup w/Stilton Cheese

Wow, another failed recipe! This comes from a December 1989 Bon Appetit. Sounded wonderful, onion soup, Stilton cheese and dark beer. The result was a very bitter concoction that I tried adding a variety of seasonings and balsamic vinegar, but it just never came together. Don't try this one at home.

Beer Soup w/Stilton Cheese

1/4 cup unsalted butter

4 large onions, thinly sliced

Freshly ground black pepper

4 cups beef stock

4 cups dark beer

Salt

1 French baguette, cut into 1/2-inch slices

1/4 cup unsalted butter, melted

8 oz. Stilton cheese, crumbled

Melt 1/4 cup butter in a heavy large saucepan over low heat. Add onions. Season with pepper. Press round piece of foil over onions. Cover pan with lid and cook until onions are very soft, stirring occasionally, about 20 minute's. Remove lid and foil. Increase heat to medium and cook until onions are very dark golden brown, stirring occasionally, about 25 minutes. Add stock and beer, bring to a boil. reduce heat and simmer 30 minutes. Season with salt and pepper.

Preheat oven to 350 degrees. Arrange bread slices on a large cookie sheet. Brush with melted butter. bake until crisp and golden brown, about 10 minutes.

Preheat broiler. Place 3 croutons in bottom of each of 8 individual flameproof soup crocks.Bring soup to a boil. ladle over croutons. Sprinkle with cheese. broil until soup bubbles and begins to brown, about 2 minutes.