In a saucepan, saute onion in butter until tender. Add the broth, apple, beer or additional broth, wild rice and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a bowl, combine cheese and flour; gradually add to soup. Bring to a boil, stirring constantly. Reduce heat to low; stir in cream. Cook for 2-3 minutes or until heated through.