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