In a large stockpot, combine all ingredients, except cheese and bread.

Bring to a slow boil, stirring occasionally.

Initially all onions will be floating and soup will have a strong oniony bitter taste. But, don’t worry. The onions are just releasing their flavors. As the onions cook they will become transparent and the flavor will mellow as the beer and other ingredients mingle.

When onions begin to sink, reduce heat to a simmer.

Taste-test and add Worcestershire (sweet), Dale’s (salty), and pepper (spicy). You are looking for a slightly salty, mellow onion flavor with a hint of sweet, backed by a surprise beer bitter finish.

Once you are satisfied with the taste, spoon into oven-safe bowls leaving about 1 inch at the top.

Cover each bowl with 1-inch slices of the baguette.

Top with 1 to 2 slices of Gruyere cheese and broil until cheese bubbles and turns a golden brown.

Serve hot with remaining baguette and your favorite beer or wine.