(NC)—Cozy up to a warm fireplace or start your ultimate holiday feast with this satisfying soup.

Ingredients
10 cups onions, sliced (about 10 medium onions)
1/4 cup butter
1 tbsp flour
1 bottle pale ale
1 tbsp Dijon mustard
4 cups chicken broth
6 thick diagonal slices baguette, toasted
2 cups grated sharp cheddar
1 pinch salt and pepper

In a large non-stick pan, brown the onions in the butter until golden and soft, 30 mins. Season with salt and pepper. Dust with the flour and cook for 1 min. 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 mins. Add more broth if necessary and adjust the seasoning. 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 cheese is golden brown. Serves 4.

More holiday recipes can be found at www.foodnetwork.ca

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