Instructions: 1. Melt the butter in a deep saucepan. Add the onions and bay leaf and cook over a very low heat for about 20 minutes until the onions are very soft and mushy, but not darkened beyond pale gold.

2. Sprinkle on the flour and stir over the same low heat until it is well amalgamated, then lift the pan off the heat and stir in 1 cup of the stock, a little at a time. Return to the heat and stir until it becomes smooth and thick. Add 1/2 cup of the cheese and continue stirring gently until it melts.

3. Gradually stir in the remaining stock, bring to a boil, partially cover and simmer for 20 minutes.

4. Add the bourbon, return to a boil, cook for 1 minute, then stir in the milk. Return once more to simmering point, remove the bay leaf, correct the seasoning with salt if necessary and add plenty of black pepper.

5. Ladle the soup into bowls and scatter a little of the remaining grated Cheddar over each.

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