1.Melt the butter in a saucepan over a medium heat.
2.Gently cook onions, without colouring, until tender (about 5 minutes).
3.Stir in crumbled stilton and stir constantly till melted (4 minutes).
4.Add flour to the cheese mixture and stir until combined (3 minutes).
5.Gradually whisk in stock.
6.Season with salt and pepper.
7.Bring up to the boil.
8.Reduce the heat.
9.Simmer for 20 minutes.
10.Just before serving stir in the cream
enjoy with crusty garlic bread
serves 6 (served in cups)