CookingBauer XcelSoup

Cheddar, stilton and caramelised onion soup

CookingBauer XcelSoup
Cheddar, stilton and caramelised onion soup


  1. Melt the butter in a large, heavy-based saucepan and add the onions, cooking them over a medium heat for about 10 minutes, stirring often. Add the sugar and cook for another few moments to really brown them.
  2. Stir in the flour, then add a little stock, stirring until combined. Gradually stir in the remaining stock, then bring to the boil. Reduce the heat to low and cook gently for 15-20 minutes, stirring occasionally.
  3. Preheat the grill. Toast the bread on one side only.
  4. Season the soup with black pepper and stir in the parsley. Ladle the soup into 4 bowls that will withstand the heat from the grill. (And check that they fit under your grill!)
  5. Float the pieces of bread on top of the soup, toasted sides down. Sprinkle the Cheddar on top and add the chunks of Stilton. Grill for 2-3 minutes until melted and bubbling. Serve at once, though take care when eating – it’s hot!

Recipe from the British Cheese Board.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


If you like a milder cheesier taste, just use Cheddar or Stilton rather than both


50g butter
3 medium brown or red onions, thinly sliced
1 tsp sugar
2 tbsp plain flour
1 litre reduced salt beef or vegetable stock
8 small slices rustic bread (such as a French stick)
Freshly ground black pepper
2 tbsp chopped fresh parsley
80g mature Cheddar cheese, grated
80g blue Stilton cheese, broken into chunks


Time: 15 minutes
Serves: 4
Nutrition: 468 Cal, 27g Fat, 16.5g Sat Fat