Beer and Cheese Soup

Show: Beyond Cheeseheads in the Wintry North

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The perfect marriage of two of Wisconsin's great foods

4 tablespoons butter
1 cup diced onions
2 tablespoons all-purpose flour
1 cup dark beer
1-2 cups milk
8 ounces cheddar cheese (mild or sharp to your taste)
3 ounces Swiss cheese
dash Worcestershire sauce
pinch ground nutmeg

Grate cheddar cheese and Swiss cheese. Set aside. Melt butter over medium flame. Add onions and cook until soft, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly for about 3 minutes. Slowly add beer, whisking constantly, to ensure a smooth broth. Whisk in 1 cup of milk. Bring to a simmer. Whisk in grated cheeses by handfuls, making sure each addition is melted before adding more. For a thinner soup, add additional milk. Remove from heat. Add dash Worcestershire sauce and pinch ground nutmeg. Season with salt and pepper. Serve warm.