Directions:

In a large stock pot add 1 tablespoon of butter and the onion and cook on low until soft, then add the beer and continue to cook the onions until caramelized.  Remove onions from pan and add 1/4 cup of butter. Melt  the butter, then add the flour and whisk for 3-4 minutes. Add the stock, the half and half and the cream, whisk until combined, simmer for 10 minutes. Add the broccoli,carrots, and caramelised onions and simmer another 20-30 minutes on low until the broccoli and carrots are tender. Add the nutmeg, salt, pepper and grated cheese. stir until combined and the cheese is melted.

Use your immersion blender to blend the soup or transfer to a blender to puree if you like smaller chunks.