3 tablespoons butter
3 1/4 cups milk
1 cup chopped onion
1 lb. Fiscalini Farms Cheddar Cheese (any flavor)grated
2/3 Cups flour
1 1/2 cups beer
3 Cups chicken stock
1/2 Cup heavy cream
salt and pepper to taste
Saute onion in butter and then add flour. Continue to cook over a medium heat for approximately two minutes until the roux is cooked. Slowly add the chicken stock.
Heat milk in a separate pot until just boiling. Add the cheese a little at a time until it has all melted.
Next, add the beer and cream.
Season with salt and pepper. DO NOT BOIL.
Garnish with chopped fresh herbs and a little grated cheese.