Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
1/4 c UNSALTED BUTTER SODIUM BEEF BROTH
12 oz BOTTLE DARK BEER 1/2 ts SALT
4 MEDIUM ONIONS SLICED,8 CUPS FRESHLY GROUND PEPPER
1/2 lb SHARP CHEDAR CRUMBLED 1/8 ts FRESHLY GRATED NUTMEG
4 c VEAL STOCK,OR LOW

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

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