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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
3 tablespoons butter |
2 medium onions, peeled and chopped |
1/4 cup whole wheat flour |
2 cups chicken stock |
1 cup light ale (do not substitute beer) |
1/2 teaspoon worcestershire sauce |
1 1/2 cups crumbled cheshire cheese |
salt and pepper, to taste |
vidalia onion rings (for garnish) or 1 slice scallion (for garnish) |
Directions:
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.
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