Beer and Gouda and Soup

1. 1

   Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes.

2. 2

   Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute.

3. 3

   Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.

4. 4

   Stir chicken broth into the beer mixture; bring to a boil.

5. 5

   Stream milk into the saucepan while stirring to form the base of the soup.

6. 6

   Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds.

7. 7

   Stir flour into the melted butter until the mixture binds into a roux; pour into the soup.

8. 8

   Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.

9. 9

   Remove soup from heat.

10. 10

    Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper.

11. 11

    Ladle soup into bowls; garnish with bacon and chives to serve.

* Per serving · 4 servings · Values may vary.