For the Soup:

1. Melt the butter in a large pot with the olive oil. Add the onions, garlic, herbs, and red pepper flakes and cook over medium-low heat for 10 minutes or so.
2. Add one of the bottles of beer to the pot and cook until mostly reduced, about 5 minutes. Add all the remaining ingredients except the other bottle of beer and heavy cream.
3. Stir to combine and bring to a simmer. Cook for 30 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in the second beer and heavy cream, warm through, and then serve immediately with the grilled cheese sandwiches. The idea is for the soup to still have a strong beer flavor, which is why the soup shouldn’t really be cooked after the second beer is added. If serving to children or someone who doesn’t like/drink beer, then omit the second beer completely. The soup will still taste amazing and have enough of the alcohol cooked off to be safe to serve.

For the Grilled Cheese:

1. Spread the mustards (to your liking) on the sliced sourdough and top with a few thick slices of mozzarella and a couple crumbles of goat cheese. Season lightly with salt and pepper. Melt the butter in a large skillet over medium-low heat. Once hot, add the sandwiches and cook until the bread is golden on both sides and the cheese is gooey and melted. Serve immediately with the soup. Dunking is recommended!