How to make it

  • Heat the butter in a soup kettle. Add the onions, and cook over medium low heat stirring constantly, for about 5 minutes, or until the onions are very soft but not brown.
  • Stir in the flour and cook, stirring all the time, for 3-4 minutes. Do not brown.
  • Gradually stir in beef stock.
  • Cook, covered over low heat for 10 minutes, stirring frequently.
  • Add milk, salt, black pepper, and cayenne to taste. Don't add too much salt since the cheese will be salty as well.
  • Bring to the boiling point, to let out flavors. Then reduce heat to low and stir in the cheese.
  • Cook, stirring constantly, until cheese is melted and soup is very hot.
  • Serve in warmed bowls or mugs and enjoy!

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