3 tablespoon butter
3 1/4 cups milk
1 cup chopped onion
1 lb Fiscalini Farms Cheddar Cheese (any flavor) grated
2/3 cup 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.
Recipe from Fiscalini Cheese
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