Fry the onions in the oil over a low heat for at least 20/30 minutes until the onions are very soft and starting to turn golden brown,
After 20/30 minutes add in the Rosemary, Bay and Cider. Let the Cider reduce by half,
Once the Cider has reduced down add in the potatoes, seasoning and water. Bring to the boil and simmer until the potatoes are cooked through (15mins approx),
When the soup is cooked, turn off the heat. Add in the two Cheddars and the honey,
Blitz the soup with a blender and check the seasoning,
Serve with the garnish of your choice.
I finished off the soup with a light garnish of whipped cream and a sprinkle of Piment d'Espelette. Alternatively you could use creme fraiche and paprika. You will need lots of bread to dip into this cheesy tangy soup!