In at 4 quart sauce pan start cooking onions down with butter until they are golden brown, about a half hour...the more you cook them the better.

add stock, thyme, salt, pepper and beer and bring to a boil

reduce heat to a simmer for 30 minutes, add worcheshire and parsley flakes at finish and salt and pepper to liking.

pour over croutons and sprinkle grated guyere all over. enjoy!