10 cups (2.5 litres) onions, sliced (about 10 medium onions)

1/4 cup (60 ml) butter

1 tablespoon (15 ml) flour

1 bottle (341 ml/12 oz) pale ale

1 tablespoon (15 ml) Dijon mustard

4 cups (1 litre) chicken broth, approximately

6 thick diagonal slices baguette, toasted

2 cups (500 ml) grated sharp cheddar

Salt and pepper

In a large non-stick saucepan, brown the onions in the butter until golden and soft, about 30 minutes. Season with salt and pepper. Dust with the flour and cook for 1 more minute. Add the beer and bring to a boil, stirring constantly. Add the broth and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add more broth if necessary. Adjust the seasoning.

With the rack in the middle position, preheat the broiler.

Ladle the soup into 4 ovenproof bowls. Place 1 toast in each bowl and top with cheese. Place the bowls on a baking sheet. Broil until the cheese is golden brown.

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