The Bakinglady 

I’m not a lover of Stilton or any other blue cheese - it’s just- well too cheesy, and quite frankly smells and tastes like mouldy socks in its natural state! But I have to say, this soup is 100% my all time favourite, thick and creamy, it's real soul food and perfect on a chilly day eaten with a slice or two of cheese and walnut beer bread, smothered in walnut butter x

1 kilo onions, peeled, halved and sliced thinly

100g butter or margarine

100g plain flour

1200ml water

3 vegetable stock cubes

150g Stilton cheese

200ml double cream

Fry the onions in the butter for 30 minutes over a low heat, they need to be soft and unctuous but no colour- where you could just sit in a dark corner and eat them with a fork!!!! Sprinkle over the flour and stir well.

Add the water a quarter at a time, stirring really well to make sure you don’t get any lumps of flour. Add the stock cubes followed by the cream and bring to the boil. Lower the heat then simmer gently for 10 minutes, crumple the Stilton in , stir , check the seasoning and serve.

Serve with cheese and walnut bread smothered in walnut butter ��