In a pot over medium heat, add oil and onions cook for 15 minutes.
Add flour and stir and cook for three minutes.
Add beer and cook for five more minutes.
Add apple cider, Dijon mustard, thyme, nutmeg, cloves, pepper and bay leaves to soup mixture, reduce heat to medium and simmer for one hour.
Add whipping cream and salt and pepper to the soup, reduce heat to low and simmer for 30 minutes.
Remove from the stovetop and allow soup to cool to 70 degrees within two hours and 40 degrees within 4 hours.
Serve and garnish with oat crumble (see recipe below) and a large pinch of shredded cheddar cheese.
Cinnamon Oat Crumble
Pre-heat oven to 350 °F.
In a bowl combine the oats, flour, brown sugar, cinnamon and salt.
Add the softened butter and use your fingers to crumble it into the oat mixture until everything is moist and the butter is evenly distributed.
Spread oat mixture evenly onto a baking sheet.
Bake for 20 minutes, stirring halfway through cooking, until crisp and golden brown and smells amazing.
- 4 litres