Onion Soup with Beer and Cheddar

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== Ingredients ==
* 4 tbsp unsalted butter
* 4 med onions, peeled and sliced
* 4 cup veal stock or low-sodium beef broth
* ⅛ tsp freshly grated nutmeg
* 12 oz dark beer
* ½ lbs sharp cheddar cheese shredded
* ½ tsp salt
* freshly ground pepper to taste
== Directions ==
# 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 purée to the pot, add the reserved liquid and the cheddar cheese mixture.
# Taste for salt and pepper.
# Serve piping hot in a tureen.
Category:Cheddar Recipes
Category:Onion Soup Recipes
Category:Recipes using beer