Onion Soup With Blue Cheese
|Garlic||2 Clove (10 gm)|
|Butter||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Brown stock||6 1⁄4 Cup (100 tbs)|
|French bread rounds||6|
|Blue cheese||1⁄8 Pound|
|Grated romano cheese||3⁄4 Cup (12 tbs)|
|Finely chopped walnuts||1 Cup (16 tbs)|
1 Peel and chop the onions and the shallots; peel and crush the garlic.
2 Heat one-third of the butter and the oil in a saute pan. Add the chopped onions and shallots and let them brown while stirring with a wooden spoon.
3 When the onions and the shallots are golden, add the stock. Bring to a boil and simmer for 40 minutes.
4 Twenty minutes before it is ready, heat the oven to 400Â°F. Put the bread in it to dry. Mash the blue cheese and most of the rest of the butter in a bowl with a fork, reserving a little butter for the bread. Moisten this mixture with the brandy. Heat the broiler.
5 Butter the bread. Spread on the grated cheese.
6 Add the softened blue cheese and the crushed walnuts to the soup. Let it boil for about 3 minutes.
7 Rub the crushed garlic over the inside surface of an earthenware bowl. Pour the soup into it. Adjust the seasoning and be very generous with the pepper.
8 Put the slices of bread on top of the soup and brown quickly under the broiler. Serve piping hot.