Title: Onion soup with beer and cheddar
 Categories: Soups
      Yield: 6 Servings
 
      4 tb Unsalted butter
      4 md Onions; peeled and sliced
      4 c  Veal stock
           -=OR=- Low-sodium beef broth
    1/8 ts Freshly grated nutmeg
     12 oz Dark beer
    1/2 lb Sharp Cheddar cheese
           - shredded
    1/2 ts Salt
           Freshly ground pepper
           - to taste
 
  IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the
  butter over low heat, add the onions and cook, covered, for 15
  minutes. Uncover and continue to cook until the onions turn a deep
  golden color, about 30 to 40 minutes, depending on your pot. Stir
  frequently. Add the broth and the nutmeg, cover and bring to a boil.
  Reduce heat and simmer for 15 minutes. Meanwhile, in a small pot,
  bring the beer to a boil over medium heat and boil until the liquid
  has reduced by half. Remove from the heat and add the Cheddar cheese,
  stirring until melted. Transfer this mixture to a blender. Add 1 cup
  of the onion soup and blend until smooth. Reserve. Remove the onion
  mixture from the heat and strain. Reserve the liquid. Transfer the
  onions to a blender or food processor and puree until very smooth.
  Return the puree to the pot, add the reserved liquid and the Cheddar
  cheese mixture. Taste for salt and pepper. Serve piping hot in a
  tureen.