Cheese and Onion Soup

Cheese and Onion Soup

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


  • 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


  • 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


Last Updated (Friday, 28 May 2010 23:17)