Recipe

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• 4 tbsp butter
• 2 cups finely chopped onions
• 4 tbsp flour
• 2 cups beef stock
• 2 cups whole milk
• kosher salt
• fresh ground pepper
• 1/4 tsp cayenne pepper
• 2 cups (1/4 lb) freshly grated or shredded sharp cheddar cheese

• 1 Heat the butter in a soup kettle. Add the onions, and cook over medium low heat stirring constantly, for about 5 minutes, or until the onions are very soft but not brown.
• 2 Stir in the flour and cook, stirring all the time, for 3-4 minutes. Do not brown.
• 3 Gradually stir in beef stock.
• 4 Cook, covered over low heat for 10 minutes, stirring frequently.
• 5 Add milk, salt, black pepper, and cayenne to taste. Don't add too much salt since the cheese will be salty as well.
• 6 Bring to the boiling point, to let out flavors. Then reduce heat to low and stir in the cheese.
• 7 Cook, stirring constantly, until cheese is melted and soup is very hot.
• 8 Serve in warmed bowls or mugs and enjoy!