Title: Puree of onion soup
 Categories: Soups/stews, Vegetables, Appetizers, Cheese/eggs
      Yield: 5 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
    1/4 c  UNSALTED BUTTER
     12 oz BOTTLE DARK BEER
      4    MEDIUM ONIONS SLICED,8 CUPS
    1/2 lb SHARP CHEDAR CRUMBLED
      4 c  VEAL STOCK,OR LOW
           SODIUM BEEF BROTH
    1/2 ts SALT
           FRESHLY GROUND PEPPER
    1/8 ts FRESHLY GRATED NUTMEG
 
      MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW HEAT,PREFERABLY CAST
  IRON OR COPPER.ADD ONIONS AND COOK,COVERED,15 MINUTES.UNCOVER AND
  CONTINUE TO COOK 30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS
  TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER AND BRING TO
  BOIL.REDUCE HEAT AND SIMMER MINUTES.
      MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER MEDIUM HEAT.BOIL
  UNTIL REDUCED BY HALF.REMOVE FROM HEAT,ADD CHEESE,STIRRING UNTIL
  MELTED.TRANSFER MIXTURE TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND
  UNTIL SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND STRAIN
  RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR FOOD PROCESSOR AND
  PUREE UNTIL VERY SMOOTH.RETURN PUREE TO PAN.ADD RESERVED LIQUID AND
  CHEESE MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE PIPING
  HOT IN TUREEN.MAKES 5 SERVING