Cheese and Onion Soup

*Cheese and Onion Soup*
Serves 4

This may be quick and easy but it's not short on flavour.  Proof positive that you don't need complicated or expensive ingredients to make something quite, quite tasty!

4 medium sized onions, peeled and coarsely chopped (about 2 cups)
16 ounces boiling water (2 cups)
16 ounces whole milk (2 cups)
a knob of butter
a couple of handfuls of grated strong cheddar cheese (I like to use a good Farmhouse cheddar)
4 slices of buttered toast (I like a hearty whole wheat)
seasalt and freshly ground black pepper to taste
a pinch of grated nutmeg
2 spring onions, finely chopped for garnish

Place the chopped onions into a large saucepan along with the boiling water and some salt.  Simmer until tender.  The onions should be quite translucent and very tender.  This should take about 20 minutes.  Add the milk and bring back just to the boil.  Reduce the heat to a simmer and cook for a further 15 minutes.  Add the knob of butter and season to taste with some salt, pepper and a p9inch of nutmeg.

Put a slice of buttered toast into the bottom of each of four heated soup plates.  Top each with some of the cheese.  Ladle the hot soup over top and sprinkle each with a garnish of chopped spring onions.  Serve immediately.