3 tablespoons extra virgin olive oil (or enough to coat bottom of pan)
2 cups chopped onion (about 2 medium)
2-3 pinches salt and pepper
2 garlic cloves, minced
1 (12-ounce) bottle beer (I’d recommend a light beer or pilsner to avoid bitterness.)
3 cups fat-free, less-sodium chicken broth, divided
½ cup all-purpose flour (about 2¼ ounces)
2 cups 2% reduced-fat milk, divided
¼ teaspoon freshly ground black pepper
1¼ cups (5 ounces) shredded extra-sharp cheddar cheese
fried bacon, crumbled
finely chopped fresh chives
sourdough bread, cut into 1-inch cubes and toasted in oven
Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.
Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.
Carefully pour beer mixture and half of chicken broth (1½ cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth.
Return blended mixture to pan. Stir in remaining 1½ cups broth and bring to a boil. Reduce heat, and simmer for about 10 minutes.
Whisk together flour and 1 cup milk until smooth. Stir in flour mixture, remaining 1 cup milk, and pepper to soup until combined. Cook for about 10 minutes or until slightly thickened.
Remove pan from heat. Gradually stir in cheese until smooth.
Optional: serve with bacon crumbles, chives, and/or bread cubes.
Uploaded: Mar 11, 2014