Wegman's HopDevil Cheddar Soup
provided courtesy of Wegman's in Downingtown, Penna.

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1/4 c diced spanish onion
4 oz unsalted butter
4 oz flour
1/2 gallon milk, heated
1 1/2 pounds Mezza Luna Quattro Fromaggi or similar fondue cheese blend, shredded
1 T hot sauce
1 T dijon mustard
Salt to taste
6 oz Victory HopDevil Ale

Melt butter in double boiler or very thick bottomed pot.  Add diced onion and cook until clear.  Add flour and stir to make a roux.  Continue cooking until golden blond in color.  Slowly whisk in the heated milk and beer (drink the rest).  Next whisk in the shredded cheese and the seasonings.  Cook while stirring for 5-8 minutes.  Adjust seasonings.

Yield: 4 - 8 oz servings

The cheese blend is found in our Olde World cheese dept in 1 pound bags; it's a blend of asiago, provolone, gruyere, and fontina.  Any similar blend will work as long as the cheeses are soft & meltable.   HopDevil is our favorite flavor, but we have tried this soup with Storm King and it's also very nice.