Beer Cheese Soup

Step 1

Slice the onion lengthwise from root to tip into thin half-moons, about 1/8 inch thick, to help them caramelize quickly and evenly.

Step 2

Melt the butter in a large pot over medium heat, swirling the pan until the surface is foamy and the butter smells golden, about 90 seconds.

Step 3

Add the sliced onions and stir constantly until they shrink down and turn deep golden brown at the edges, about 12 minutes.

Step 4

Sprinkle the flour over the onions and stir constantly for 60 seconds until the mixture looks like wet sand and smells nutty, creating a roux base.

Step 5

Pour the beer into the pot slowly while stirring constantly to avoid lumps, then let it simmer and bubble for 2 minutes so the alcohol cooks off.

Step 6

Pour in the broth and stir until everything is evenly combined, then bring the mixture to a gentle simmer and let it bubble for 8 minutes.

Step 7

Remove the pot from heat and add the shredded cheddar in three batches, stirring after each batch until fully melted before adding the next.

Step 8

Taste the soup and add a pinch of salt and pepper if needed, then ladle into bowls and serve immediately while steaming.