Ingredient:
600 ml (1 pint) milk
2 bay leaves
¼ tsp grated nutmeg
90 g (3 oz) butter
2 large onions, finely sliced
75 g (2 ½ oz) plain flour
1.5 litres (2 ½ pints) vegetable or chicken stock
Salt and black pepper
150 g (5 oz) blue Stilton cheese, coarsely grated
Single cream, to serve (optional)
Crusty bread, to serve

Method:
Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring almost to a boil. Remove from the heat, cover, and leave to infuse for 20 minutes.

Meanwhile, melt the butter in a large pan, add the onions, and cook very gently, stirring occasionally, for about 10 minutes or until they are soft but not coloured.

Add the flour, and cook, stirring, for 2 minutes. Strain the milk and gradually blend it into the onion and flour. Add the stock, and season with salt and pepper. Bring to a boil and simmer, half covered, for 10 minutes.

Add the cheese and stir over a very low heat until it melts (do not boil or the cheese will be stringy). Taste for seasoning, and stir in a little cream if you wish. Serve hot, with crusty bread.