Instructions: Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring almost to a boil. Remove from heat, cover, and leave to steep for 20 minutes.

Meanwhile, melt the butter in a large pan, add the onions, and cook very gently, stirring occasionally, for 10 minutes or until they are soft but not browned.

Add the flour and cook, stirring, for 2 minutes. Strain the milk and gradually blend it into the onion and flour mixture. Add the stock, and salt and pepper to taste. Bring to a boil, then simmer, partially covered, for 10 minutes.

Add the cheese to the pan and stir over very low heat until it is melted; do not let soup boil or the cheese will become stringy. Serve immediately.

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