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Category: Soups
Prep Time: Cook Time: Total Time:
Soup:
4 medium-sized sliced white onions (1 lb, 5 oz)
5 cups chicken stock
1/8 tsp fresh thyme leaves
1/2 tsp olive oil
2 tbsp Jack Daniels
Roquefort Crust:
1/2 loaf white or French bread
1 garlic bulb, cut across the grain
Olive Oil
1/2 lb Roquefort cheese, crumbled
Saute the onions in olive oil over medium heat, stirring occasionally until browned, being careful not to burn them. Add thyme and cook for an additional 2 minutes. Add in the Jack Daniels and carefully flame off the alcohol. Add the stock and simmer for 1 hour, over a moderate heat, allowing the onions to stew and thereby releasing their natural sugars and flavor. Season to taste. Ladle into ovenproof bowls.
For the Roquefort crust, cut the bread into rounds, sized to fit into the bowls. Rub the garlic bulbs across the bread. Place onto baking sheets and drizzle with olive oil. Bake in the oven until crisp and golden brown. Top each soup portion with a round of toasted bread and thick layer of Roquefort cheese. Place in the broiler until the cheese is melted and lightly browned and serve immediately. Serves 6
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BLACK AND BLUE ONION SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
Soup:
4 medium-sized sliced white onions (1 lb, 5 oz)
5 cups chicken stock
1/8 tsp fresh thyme leaves
1/2 tsp olive oil
2 tbsp Jack Daniels
Roquefort Crust:
1/2 loaf white or French bread
1 garlic bulb, cut across the grain
Olive Oil
1/2 lb Roquefort cheese, crumbled
Saute the onions in olive oil over medium heat, stirring occasionally until browned, being careful not to burn them. Add thyme and cook for an additional 2 minutes. Add in the Jack Daniels and carefully flame off the alcohol. Add the stock and simmer for 1 hour, over a moderate heat, allowing the onions to stew and thereby releasing their natural sugars and flavor. Season to taste. Ladle into ovenproof bowls.
For the Roquefort crust, cut the bread into rounds, sized to fit into the bowls. Rub the garlic bulbs across the bread. Place onto baking sheets and drizzle with olive oil. Bake in the oven until crisp and golden brown. Top each soup portion with a round of toasted bread and thick layer of Roquefort cheese. Place in the broiler until the cheese is melted and lightly browned and serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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