3 Tbsp. Butter
3-1/4 cup milk
1 cup chopped Onion
1 lb. Fiscalini Farms Cheddar Cheese (any flavor), grated
2/3 cup flour
1-1/2 cup beer
3 cups chicken stock
½ cup heavy cream
Salt and pepper to taste
Sauté 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.
Gradually stir the milk and cheese mixture into the first mixture.
Next, add the beer and cream.
Season with salt and pepper. Note: DO NOT BOIL
Garnish with chopped fresh herbs and a little grated cheese.