Puree of Onion Soup

• 1/4 cup butter, unsalted
• 12 ounces beer
• 4 each onions sliced
• 1/2 pound cheddar cheese, very old, sharp crumbled
• 4 cups beef stock prefer veal stock if possible
• 1/2 teaspoon salt
• 18 teaspoon nutmeg freshly grated

1. Melt butter in 3 quart, heavy pan over low heat, preferably cast iron or copper.
2. Add onions and cook, covered, 15 minutes.
3. Uncover and continue to cook 30 to 40 minutes, stirring frequently, or until onions turn a deep golden color.
4. Add stock and nutmeg.
5. cover and bring to boil.
6. Reduce heat and simmer minutes.
7. Meanwhile, bring beer to boil in small pan over medium heat.
8. Boil until reduced by half.
9. Remove from heat, add cheese, stirring until melted.

butter, beer, onions, cheddar cheese, beef stock, salt, nutmeg

Taken from recipeland.com/recipe/v/puree-of-onion-soup-46488 (may not work)