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No, but that would be good. If using beer I'd use white onions instead unless the sweetness really worked with the beer. A dry cider would probably be good too. It would probably help to caramelize the onions more than I did to make sure that the onions aren't too wet to go into the pie shell. If it is wet, you can blind bake the bottom crust in the pie plate and put some of the cheese on the bottom so the onion juices don't soak through. Bleu cheese isn't necessary: you could use any strong cheese, like a very sharp cheddar or provolone.