4 tb Unsalted butter

      4 md Onions; peeled and sliced

      4 c  Veal stock

           -=OR=- Low-sodium beef broth
    1/8 ts Freshly grated nutmeg

     12 oz Dark beer

    1/2 lb Sharp Cheddar cheese

           - shredded
    1/2 ts Salt

           Freshly ground pepper
           - to taste
  IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter
  over low heat, add the onions and cook, covered, for 15 minutes. Uncover
  and continue to cook until the onions turn a deep golden color, about 30 to
  40 minutes, depending on your pot. Stir frequently. Add the broth and the

  nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
  Meanwhile, in a small pot, bring the beer to a boil over medium heat and
  boil until the liquid has reduced by half. Remove from the heat and add the
  Cheddar cheese, stirring until melted. Transfer this mixture to a blender.
  Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the
  onion mixture from the heat and strain. Reserve the liquid. Transfer the
  onions to a blender or food processor and puree until very smooth. Return
  the puree to the pot, add the reserved liquid and the Cheddar cheese
  mixture. Taste for salt and pepper. Serve piping hot in a tureen.