4 tablespoons unsalted butter
1/2 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup all-purpose flour
2 cups chicken (or vegetable) broth
2 cups whole milk
12 ounces beer (not dark)
3 cups grated sharp Cheddar, plus more for garnishing
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon hot sauce (optional)
1 baguette
2 tablespoons olive oil

Heat oven to 350°F.

Melt the butter in a large saucepan over medium heat. Add the onion and garlic. Cook until softened, 5 to 7 minutes.

Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump. Still stirring constantly, add the broth slowly and cook until a thick, smooth paste forms, 3 minutes. Still stirring, slowly add the milk, then the beer.

Cook until the foam subsides and the mixture thickens slightly, about 5 minutes. Add the Cheddar, pepper, and hot sauce (if using) and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.

Meanwhile, thinly slice the baguette. Arrange on a baking sheet and brush with the oil.

Bake until golden, 13 to 15 minutes. Ladle the soup into individual bowls and top with additional grated Cheddar and the baguette slices.

Submitted by: Kevin Bearden