HEAT 250G OF ONION BUTTER ADD THE FINELY SLICED ONIONS, COVER WITH A LID AND COOK TO A LIGHT CARAMEL COLOUR, STIRRING FROM TIME TO TIME, APPROX 45 MINUTES - DO NOT RUSH THIS PROCESS OR THE ACIDS WILL NOT CONVERT TO SUGARS AND CHANGE THE TASTE OF THE ONIONS.WHEN ONIONS ARE COOKED, ADD CIDER AND REDUCE BY 1/3.
WHILST ONIONS ARE COOKING START THE VELOUTE MELT FLOUR ADD FLOUR AND STIR WELL TOGETHER UNTIL SMOOTH, COOK FOR SEVERAL MINUTES STIRRING FROM TIME TO TIME OVER A MODERATE HEAT - TO A BLOND ROUX. REMOVE FROM STOVE AND ALLOW TO COOL, WHEN COOL STIR IN THE HOT STOCK IN SEVERAL BATCHES, TAKING CARE TO STIR UNTIL SMOOTH EACH ADDITION, ADD BOUQUET GARNI AND COOK AT A VERY GENTLE SIMMER FOR 30 MINUTES TO COOK OUT THE FLOUR. PASS THROUGH A FINE SIEVE INTO A CLEAN SAUCEPAN. ADD THE ONION AND CIDER MIX, COOK FOR 15 MINUTES, ADD THE CALVADOS THEN SEASON TO TASTE, POUR INTO CLEAN CONTAINERS, BLAST CHILL, COVER AND DATE/LABEL. REFRIGERATE FOR UP TO 5 DAYS.WHEN READY TO SERVE REHEAT AS MICH SOUP AS IS REQUIRED, ADD THYME LEAVES THEN JUST BEFORE SERVING ADD 1-2 tablespoons OF LIASON CREAM MIX GARNISH WITH STILTON BEIGNETS 100 ML OF WATER BRING TO THE BOIL 150G OF BUTTER ADD TO THE WATER AND MELT 100G STILTON CHEESE CRUMBLED AND ADD TO THE WATER AND MELT 240G FLOUR ADD TO THE WATER AND MOVE TO THE SIDE OF THE STOVE AND CONTINUE TO COOK OUT 3-4 EGGS (EA) ADD THE EGGS ONE BY ONE COMBINE, WHEN COMBINED TAKE TO SIDE AND PUT IN A BOX AND CHILL.