Cheese and Onion Soup

This thick, smooth, cheesy soup is complemented by tangy mustard toasts.

Ingredients

• 30g butter
• 3 medium onions
• 1 clove garlic, finely chopped
• 30g flour
• 600ml milk
• 300ml chicken stock or 150ml stock and 150ml white wine
• salt and pepper
• 120g grated cheddar cheese

Method

• Melt the butter in a large saucepan
• Add the onions and garlic and cook gently for 10-15 minutes until onions are softened but not brown
• Add the flour and mustard and cook for 2-3 minutes more.
• Remove from th heat and gradually add the milk and stock, stirring all the time.
• Return to the heat and bring to the boil, stirring continuously.
• When the soup thickens, reduce the heat and simmer for 5 minutes. 
• Remove from the heat and stir in the cheese.
• Serve immediately with mustard toasts.

To  make the mustard toasts

• Thinly sliced bread, toasted on one side only
• butter
• whole grain mustard
• 
  
• Butter the untoasted side of the bread and spread generously with mustard
• Place under a medium grill for a few minutes until crisp and golden
• Cut into fingers and serve with the soup

Serves 4-6

Sandra Souter