Ingredients:

• 5 Tbs. Butter
• 1 Red Onion
  
• 2 Cups Bread, diced into dice size pieces
• 2 Tbs. Flour
• 3 Garlic Cloves
• 3 Tbs. Cream (Half and Half)
• 3 Egg Yokes
• 600 ml. Water
• 500 ml. Fat Tire Beer or other low bitterness medium bodied beer.
• 1 Whole Clove
• 1 Bay Leaf
• 3 Tbs. Sugar
• Salt and Pepper
• Sprinkle of Nutmeg (Optional, we forgot it)
• Toasted Almonds (Optional)
• Sprinkle of parsley (For Color) 
• 1 MouCo ColoRouge (for Yumminess)

Directions:

Set up a pot to warm with 3 tbs. butter on medium high heat.

Set up a skillet to warm with 2 tbs. butter on medium high heat.

Cut onion into desired size pieces, we went with a small dice, browns nicely to a lot of flavor while still maintaining some texture. Also dice garlic.

Dice Bread into Die size pieces; create enough to fill your two cupped hands.

Once the butter is browning add the onions to the pot and the bread to the pan.

Stir both frequently for 3 minutes, add Garlic to the pot and continue to stir frequently for another few minutes.

When the bread has achieved a nice color remove it from the heat.

Once onion and garlic are quite brown add 2 tbs. butter in one spot and let it melt, then add flour to this pool and stir it around to get it wet.

Toast this mixture for another 3 minutes; turning up the heat to high for the last 30 seconds.

When the flour/butter mixture, Roux, has achieved a light brown color stir it into the onions.

Then...add the beer and water. Turning up the heat at the end onions will set you up for faster boiling for the water and beer addition. You could substitute broth (50% beef, 50% chicken) for water, but we think this adds more calories than necessary, the flavor is already there from the onion and roux.

Reduce the heat to lightly boil for the next 10 minutes. 

While the soup is boiling separate 3 eggs; yolks for this recipe.

Whip the egg yolks and slowly add the sugar after about 1 minute. Once the mixture turns a pale white stop whipping and add the cream slowly while stirring lightly.

Once the egg yoke mixture is done, stop the mixing and add the cream while lightly stirring.

When then soup is done boiling, remove it from the heat and wait one minute then add the egg yoke mixture while stirring the hot soup lightly. 

Return the soup to the heat, but do not boil.

Once you have achieved the heat that you desire it's time to plate.

Plating:

Slice MouCo ColoRouge cheese into small pie slices or long strips just 1/8 inch think.

Fill a bowl with soup

Top with Bread Croutons and ColoRouge mini pie slices.

Immediately cover hot bowl of soup with a plate to arrive at table hot and melt the cheese.

Some Notes:

 You can obviously make this soup with any beer that you like. We recommend a beer that has a malty flavor or lighter flavor over a bitter beer as this will be evident in the finished soup. Hoppy might work, maybe with cumin and cilantro to work with the flower hop notes...depends on the hops...have fun.