mexican blend shredded cheese
1Melt 1 tsp butter in large sauce pan over medium heat, add sweet onion and cook until softened (4 minutes)
2Stir garlic into onion; cook and stir until garlic is fragrant (about a minute)
3Pour beer into pan, bring to simmer and cook until onion is tender (10 minutes)
4Stir chicken broth into beer mix, boil. Stream milk into saucepan while stirring to form base of soup.
5Heat 14 cup butter in microwave until melted (30-60 seconds)
6Stir flour into butter until mix binds into roux, pour into soup.
7Cook and stir soup until it begins to simmer and thicken. (7-10 minutes)
9Melt Gouda cheese into soup, handfuls at a time stirring until liquid is smooth.
10Season with pepper. Garnish with chives and Mexican cheese and croutons (if desired.