I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
Serves 6-8 (it's rich so you only need a small bowl)
1250g white onions, peeled and finely sliced
2 bay leaves
25g plain flour
600ml full cream milk plus extra if you need it
175g grated Ogleshield or Raclette cheese
For the garnish
3-4 tbsp rapeseed oil
75g roughly chopped roasted hazelnuts
2-3 tbsp finely chopped parsley
Melt the butter in a large pan and tip in the onions. Stir thoroughly to coat with butter then add the salt and bay leaves. Put a lid on the pan and cook over a low heat for about 45 minutes until deliciously soft and sweet.
Sprinkle over the flour, stir and cook for 5 minutes then gradually add the milk, stirring until smooth and continue to cook over a low heat for about 15 minutes. Remove the bayleaves, add the Ogleshield then take off the heat and pass in batches through a blender until smooth. (You can sieve it for extra smoothness if you want). Return to the pan, check the seasoning, adding a touch more milk if you need to thin it down.
To serve ladle the soup into warm bowls, drizzle over the rapeseed oil and sprinkle with chopped hazelnuts and parsley.
What to drink: You could either drink a crisp white wine like a chablis or an albarino or a dry cider.