Pub Grub - Onion & Ale Soup

Who doesn't love pub grub? Pub grub can go beyond the typical wings and fries. If I saw this on the menu - it would be the first thing I order.

Onion & Ale Soup with Blue Cheese Croutons 1/4 cup extra-virgin olive oil 1-1/2 lbs. sweet onions (about 3 medium) thinly sliced Kosher salt 1/2 cup pale ale (I used Stella Artois) 2 cup low sodium chicken broth 2 cup low sodium beef broth 4 cups 1-inch cubes sourdough or cibatta bread 1 cup blue cheese, crumbled (I used Gorgonzola) Freshly ground black pepper Fresh parsley or chives for garnish
Heat 2 Tbsp. olive oil in a heavy duty pot over medium-high heat. Add onions and reduce the heat to medium. Cook, stirring occasionally until onions begin to brown, 5 to 7 minutes. Sprinkle with 1/2 tsp. salt and continue to cook, scraping the bottom of the pot frequently until the onions are well browned, 20 to 30 minutes.
Add the ale and bring to a boil over high heat. Reduce the heat slightly and simmer until most of the ale has evaporated; about 2 minutes. Add chicken and beef broth and simmer for 10 minutes to allow flavors to blend.
Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the bread cubes with the remaining 2 Tbsp. olive oil.  Spread in a single layer and bake until golden, 7 to 10 minutes. Remove from oven, push the bread cubes closely together and sprinkle with the cheese. Bake until cheese is melted and bubbly, about 3 minutes. Season soup with salt and pepper and serve with croutons. Sprinkle with parsley or chives.
~Slightly adapted from Fine Cooking
CLASSIC FRENCH ONION SOUP