Wisconsin-Style French Onion Soup

Instructions

1. Melt 4 tablespoons butter in a Dutch oven over low heat. Add onions; cook, covered, for 15 minutes, stirring occasionally. Season with salt and pepper. Stir in sugar. Cook, uncovered, over medium heat for 35-40 minutes or until onions are deep brown, stirring frequently.
2. Gradually stir in beer; allow soup to boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Stir in beef broth. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 25-30 minutes longer or until broth is slightly reduced, stirring occasionally.
3. Meanwhile, heat oven to 400°F. Melt remaining butter; toss butter with pretzel bread on a 15 x 10-inch baking pan. Season with salt and pepper. Bake for 5-7 minutes or until bread is toasted, turning once.
4. Ladle soup into eight ovenproof serving bowls. Top each with bread cubes; sprinkle with brick. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.