Cheshire Cheese and Onion Soup
Rich, slow-cooked onions simmered in savoury stock and finished with crumbly, tangy Cheshire cheese for a comforting classic.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •large saucepan
- •wooden spoon
- •chef knife
- •chopping board
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 27 g
- carbs
- 26 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 410 kcal
Instructions
- 1
Melt the butter in a large saucepan over a medium-low hob heat.
- 2
Add the sliced onions and leek to the pan.
- 3
Cook gently for 20 minutes, stirring occasionally, until the alliums are soft, sweet, and pale golden.
- 4
Stir in the minced garlic and thyme leaves, cooking for 1 minute until fragrant.
- 5
Sprinkle the plain flour and mustard powder evenly over the softened vegetables.
- 6
Stir continuously for 2 minutes to cook out the flour without letting it catch.
- 7
Gradually pour in the hot stock and warmed milk, stirring constantly until smooth.
- 8
Simmer gently uncovered for 15 minutes until the soup thickens slightly.
- 9
Take the pan off the heat to avoid splitting the cheese.
- 10
Add three-quarters of the crumbled Cheshire cheese and stir until melted and velvety.
- 11
Season to taste with salt and cracked black pepper.
- 12
Ladle into warm bowls and scatter the remaining crumbled cheese on top to serve.
Chef's tips
Take the pan off the heat before adding the cheese to prevent it from turning stringy or separating into oil. Traditional white Cheshire gives an authentic, crumbly tang, but red Cheshire works equally well for a richer colour.
Ingredient substitutions
- white Cheshire cheese → mature Lancashire cheese, Caerphilly, or Wensleydale
- vegetable stock → light chicken stock
Storage
Keep cooled leftover soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat very gently in a saucepan over low hob heat, stirring constantly without bringing to a boil.
Common mistakes to avoid
- •Boiling the soup after adding the cheese, which causes the dairy solids to split and turn grainy.
- •Rushing the onion softening step; slow cooking is essential to develop natural sweetness.
- •Adding cold milk and stock too fast, which creates lumps in the flour base.
Serving suggestions
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