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Heat the butter in a large saucepan over medium heat. Add the onions and shallots and cook for about 30 minutes until golden. Stir regularly, and 5 minutes before it's ready, add the garlic.
Add the flour and nutmeg and cook for 1 minute.
Deglaze with beer and bring to a boil.
Preheat the oven to 180°C (350°F).
Add the broth, thyme, and bay leaves. Season with salt and pepper to taste. Bring to a boil and simmer for about 25 minutes.
In the meantime, toast the bread cubes in the oven for about 10 minutes. Remove from oven.
Preheat the broiler. Spoon the soup into six oven-safe bowls. Top with a few croutons and sprinkle with cheese. Place under the broiler for 1 or 2 minutes, until cheese is lightly browned.
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