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Cheshire Cheese and Onion Soup
///a dish that comes from my Northern heritage. I’m originally from Cheshire, and this recipe utilises the local cheese in a delicious yet simple soup. I’ve searched for a recipe for comparison but have been unable to find it so I don’t know how true I’ve kept to any original here, but this is only a very slight variation to how I was taught this dish by my Dad.
Wifey loves this soup, which is good because in my experience, it can be one of those hit or miss dishes. Some people I’ve known to try it aren’t too keen, others are with me in not being able to get enough of it. Admittedly, it’s not the most photogenic of dishes, as showcased by my meagre camera skills here, but it makes up for that in taste and pure simplicity. One tip though: the cheese tends to stick, so if you’re not washing the utensils and pan immediately, leave them to steep in water for an easier job later on!
Ingredients:
Not the most photogenic of dishes, but this is a lovely and simple soup made with nice crumbly Cheshire cheese
Not the most photogenic of dishes, but this is a lovely and simple soup made with nice crumbly Cheshire cheese
2 onions, diced
250g Cheshire cheese, crumbled
1/2 pint milk
1/2 pint water
pinch of black pepper
additional water for onions
Recipe: Serves 4
Add diced onions to a large pan and add enough water to generously cover them. We like to use two different types of onion here to add a bit of variation. Normally we’ll go with one white and one red, or a sweet onion along with a red one. Even when boiled to a rather translucent state, the red onion will add just that little dash of colour to what might otherwise look a bit of a plain dish.
Cook over a low to medium heat until the onions are nicely soft. On testing, they want a very slight crunch, almost none at all. This might take around 20 minutes or so.
Once ready, add the crumbled cheese, along with 1/2 pint each of milk and water.
Add a pinch of pepper and turn up the heat to boil.
Keep an eye on the pan here as the milk may cause it to boil over if left unattended. You should see a foam appear over the top of the soup, sometimes thickening but disappearing when stirred, this is normal however.
Reduce the heat once the soup has boiled and simmer gently for 5-10 minutes.
At this point you should start to see a nice golden sheen cover the surface of the soup, telling you that it’s ready.
Serve with a nice fresh crusty loaf for dipping.
http://
Cheshire Cheese and Onion Soup
///a dish that comes from my Northern heritage. I’m originally from Cheshire, and this recipe utilises the local cheese in a delicious yet simple soup. I’ve searched for a recipe for comparison but have been unable to find it so I don’t know how true I’ve kept to any original here, but this is only a very slight variation to how I was taught this dish by my Dad.
Wifey loves this soup, which is good because in my experience, it can be one of those hit or miss dishes. Some people I’ve known to try it aren’t too keen, others are with me in not being able to get enough of it. Admittedly, it’s not the most photogenic of dishes, as showcased by my meagre camera skills here, but it makes up for that in taste and pure simplicity. One tip though: the cheese tends to stick, so if you’re not washing the utensils and pan immediately, leave them to steep in water for an easier job later on!
Ingredients:
Not the most photogenic of dishes, but this is a lovely and simple soup made with nice crumbly Cheshire cheese
Not the most photogenic of dishes, but this is a lovely and simple soup made with nice crumbly Cheshire cheese
2 onions, diced
250g Cheshire cheese, crumbled
1/2 pint milk
1/2 pint water
pinch of black pepper
additional water for onions
Recipe: Serves 4
Add diced onions to a large pan and add enough water to generously cover them. We like to use two different types of onion here to add a bit of variation. Normally we’ll go with one white and one red, or a sweet onion along with a red one. Even when boiled to a rather translucent state, the red onion will add just that little dash of colour to what might otherwise look a bit of a plain dish.
Cook over a low to medium heat until the onions are nicely soft. On testing, they want a very slight crunch, almost none at all. This might take around 20 minutes or so.
Once ready, add the crumbled cheese, along with 1/2 pint each of milk and water.
Add a pinch of pepper and turn up the heat to boil.
Keep an eye on the pan here as the milk may cause it to boil over if left unattended. You should see a foam appear over the top of the soup, sometimes thickening but disappearing when stirred, this is normal however.
Reduce the heat once the soup has boiled and simmer gently for 5-10 minutes.
At this point you should start to see a nice golden sheen cover the surface of the soup, telling you that it’s ready.
Serve with a nice fresh crusty loaf for dipping.
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