Cut one/two onion into small cubes and cook glazed in butter.
Roast the grated bread and pour in the broth. Cover and cook about 10 minutes over low heat. Stir occasionally.
The beer pour and simmer for another 10 minutes.
Meanwhile, remove the second / third onion, cut into rings and fry brown in hot fat.
The onion rings over the soup, salt and pepper and serve sprinkled with chives.