It's hard to beat a bit of soup with fresh Caerphilly cheese
1. Take four medium red onions, peel and slice to a medium length. Add a knob of butter and a pinch of salt and pepper to a saucepan, and allow the onions to sweat for 2-3 minutes.
2. Add a couple of pints of boiling water to the pan and allow the onions to simmer for around six minutes. Add tablespoon of sherry.
3. Stir in a stock cube and leave to simmer for a further ten minutes. Toast some bread and cut into squares. Meanwhile grate Caerphilly cheese.
4. Once the soup is done, pour into bowls then sprinkle grated Caerphilly cheese on top. Serve immediately.
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