1 tbsp. butter
1 tbsp. vegetable oil
3 c. sliced onions
1/4 c. all-purpose flour
2 (10 1/2 oz.) cans condensed beef broth (can substitute bouillon cubes or make own stock)
2 c. water
12 oz. beer or water
4 c. diced potatoes
2 c. Gouda or Cheddar cheese, coarsely grated (8 oz.)
1/4 tsp. pepper

In Dutch oven or soup pot, heat butter and oil. Add onions and cook 10 minutes, stirring often until onions are golden brown. Stir in flour and add broth, water and beer. Bring to a boil; stir occasionally. Add potatoes; bring to boil again. Cover pot (not tightly), cook for 40 minutes; potatoes should be very tender. Mash potatoes in broth. Remove from heat and add cheese and pepper. Stir until cheese melts. Reheat, but do not boil. Serve with cole slaw and rye bread.