Ingredients:
2 large yellow onions
2 tablespoons fresh minced garlic
2 tablespoons unsalted butter
1 tablespoon light olive oil or canola oil (do not use EVOO)
2 teaspoons Kosher salt (+/- to taste)
2 tablespoons flour
1/2 teaspoon cayenne pepper
72 oz Wolaver's IPA, Long Trail Ale or other brew of your choice
16 oz Cabot Hunter's Seriously Sharp Cheddar, grated
Warm Artisan Bread of your choice (We like a nice crusty quinoa+flaxseed loaf)
fresh ground pepper
Directions
Place butter in a large saucepan over medium high heat - add onions and garlic. Cook until onions are translucent and start to take on a slight golden brown hue. Add flour and cayenne. Stir until the flour has incorporated into the fat in the pan. Cook 1-2 minutes until flour releases a nutty aroma. Be careful not to burn the garlic. Deglaze the pan with +/-4 oz of beer, stirring to release all of the bits from the bottom of the pan. Slowly add the remaining beer, stirring to avoid lumps, and simmer over medium heat until the beer has reduced to 1/3 of it's original voume. Add the cheese and stir until incorporated. Pour soup into individual crocks. Serve with fresh ground pepper and your favorite artisan bread.
