A favorite hearty lunchtime fare of the British. The ingredients are not that different from those in Welsh Rabbit, so you might want to consider serving the leftovers (if there are any) over some thick slices of grilled bread.
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup quality light ale
1 to 2 dashes Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese*
Salt and ground black pepper to taste
Vidalia onion rings or slices of green onion for garnish
- Melt the butter in a large, heavy pan. Gently sauté 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.
- 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.
Makes 4 servings.
*May substitute with cheddar cheese.