Instructions: Melt the butter in a heavy saucepan over medium heat. Stir in the onions, cover, and cook for about 5 minutes, until onions are almost tender but not browned. Add the apples and cook, covered, until the apples are tender but still have a little crunch, about 5 to 8 minutes.

Meanwhile, combine the beer and milk in a heavy saucepan and bring to almost boiling over medium-high heat. Remove from heat and set aside.

Add the flour, 1 teaspoon salt and Tabasco, if using, to the apple mixture and stir almost constantly over medium-high heat for 2 minutes to cook the flour. Remove the pan from heat and add the beer mixture all at once. Stir gently with a wooden spoon, scraping bottom of pan to release any cooked flour.

Return mixture to medium-high heat and bring to a simmer, stirring frequently. Cook for 2 minutes (soup will thicken), then lower heat to medium and gradually add the cheese, stirring until each addition is melted and soup is smooth.

Taste and adjust seasoning with more salt or Tabasco if necessary. Ladle into bowls, sprinkle lightly with paprika and serve immediately.

This recipe yields 4 to 6 servings.

Comments: A crisp apple like Granny Smith gives this creamy soup a contrasting texture. Use a light-tasting beer, like Corona.

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