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Melt the butter in a saucepan and cook the onions for a few minutes. Add the flour and cook for another minute.
Stir in the milk and stock or water, bring to the boil, season and simmer gently for about 5 minutes.
Grate the cheese, toss it into the soup and simmer until melted, do not allow to boil.
2 onions, thinly sliced
2oz butter 50g
2oz flour 50g
2cups white stock or water 1pt/560ml
pinch of pepper
6oz Scottish Cheddar cheese, grated 175g
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