Total Time
Prep 10 mins
Cook 25 mins

An old English recipe. Please take your time caramelizing the onions - it's well worth the time & effort. Cheshire cheese is one of the oldest recorded cheeses in British history. It is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture.

Ingredients Nutrition


  1. Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
  2. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.
Most Helpful

This soup was a serious treat! I splurged on some authentic Cheshire cheese and followed the recipe to a T, just subbing brown rice flour and veg stock to make it gluten-free & veg. The flavours remind me of a true swiss cheese fondue, only as a soup this is creamy yet light, and the cheshire cheese is flavourful without being overpowering. I agree it could serve 3 for a light meal, but for a dinner portion it's going to make a hearty meal for 2. Very easy to make, I think it benefited from sitting a while. Thanks Elmotoo...!

magpie diner April 29, 2012