Step 1

Shred the cheese from a block, measure out the half and half. Let them sit out at room temperature.

Step 2

Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over medium-low heat, rotating occasionally. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot and add 2 Tablespoons of butter.

Step 3

Slice the onion into squares about ¾ of an inch thick, thicker than you normally would for soup. We’re going to caramelize them down and they’ll shrink down in size. If they’re diced too small they will burn.

Step 4

Heat the onions in the pot over medium low heat. Use a silicone spatula to stir occasionally and ‘clean’ the bottom of the pot. Add a small splash of olive oil if needed. Continue cooking the onions for about 25 minutes, allowing them to foam and reach a deep golden-brown color. This adds a ton of flavor to the soup.

Step 5

Add the garlic and cook for 1 more minute.

Step 6

Add the flour and toss to coat. Cook for 1 full minute, until you can no longer smell flour.

Step 7

Add the beer. Bring to a boil, reduce to a simmer and let it bubble gently and reduce for 15 minutes. Stir occasionally.

Step 8

Add the chicken broth and use a silicone spatula to clean the bottom of the pot again.

Step 9

Add the half and half, mustard powder, cayenne, thyme, and bay leaf. Bring to a boil, reduce to a simmer.

Step 10

Let the soup simmer until ready to serve, (at least 10-15 minutes). Remove the bay leaf and thyme stem. *I like to use an immersion blender to blend the onions completely into the broth so that it’s extra smooth. (See notes for product link.)

Step 11

Remove from the heat and let it come down in temperature for a minute. Gradually sprinkle in the cheese and stir to combine (if the soup is too hot the dairy will separate and the soup will be grainy).

Step 12

Garnish with bacon and green onions and serve with crusty bread or garlic bread with cheese!