“Freedom and Whisky gang thegither!”—Robert Burns
- 1 small onion, finely chopped
- 3 tsp butter
- 250ml (½ pt) milk
- 450g (1 lb) Scottish or mature cheddar cheese, grated
- 3 tsp cornflour
- 4 tbsp Scotch whisky
- Cook the onion in the butter in a large pan for a few minutes until soft. Add milk and continue heating until the mil starts to bubble. Gradually stir in the cheese and cook until all is melted, stirring continuously. In a small bowl, mix the whisky and cornflour, then add to the cheese. Cook for a further couple of minutes to thicken then transfer to a serving pot. Serve with plenty of cubes of onion bread for dipping.