2 Onions; thinly sliced 55 g Butter 55 g Flour 2 1/2 c Stock 2 1/2 c Milk 1 pn Pepper 170 g Scottish Cheddar Cheese -- grated This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale. Melt the butter in a saucepan and cook the onions for a few minutes. Add the flour and cook for another minute. Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes. Toss the grated cheese gently into the soup and simmer until melted. DO NOT ALLOW TO BOIL. From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN 1-85051-112-8 Typed for you by Rene Gagnaux @ 2:301/212.19