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Onion Soup With Blue Cheese

creative.chef's picture
Ingredients
  Onions 1 Pound
  Shallots 2
  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
  Brandy 2 Tablespoon
  Grated romano cheese 3⁄4 Cup (12 tbs)
  Finely chopped walnuts 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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 400°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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
6

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