- 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.
- 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.
- Preheat the grill. Toast the bread on one side only.
- 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!)
- 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