Beercheese Onion

I had some requests for the beercheese onion recipe so this is a little more detailed…

Start by playing knifey spoony to hollow a large onion, I try to leave the outer 2 layers

Get it on the grill to preheat under a cover, if you're working with cold beer, drink half of one and also preheat it

Make a roux. I used some minced ribeye fat since that's what I was using for my sandwich anyway. Render it on low-medium heat until the bits start to brown. You'll probably have to keep scraping the fat away from the drain so do it as far towards the front as possible. Remove the browned fat (I tossed it in with an onion garlic mix also for the sandwich) and start adding flour. Once it starts to turn to a paste and change color, put it into the onion.

Now add beer and whisk with a fork until it's smooth.

Cover on high heat until the beer starts to steam then add cheese. I used a blend cooper sharp american and fresh mozzarella. Cover it back up and let it sit.

Check it after about 5 minutes and give it a stir to figure out how fast the cheese is melting. Stir occasionally as needed until the cheese is melted.

To not wasted the onion bowl, I cut it up and mixed it with leftover steak for work lunch.