2 medium onions, thinly sliced 
2 tablespoons unsalted butter
6 oz genuine Roquefort cheese
2 tablespoons flour
4 cups chicken stock or water
1/3 cup heavy cream
Salt and freshly ground white pepper
1 baguette
6 oz Gruyere cheese, grated
4 teaspoons Armagnac
 1 Melt the butter in a cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown.
 2 When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute.
 3 Add the chicken stock and cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes.
 4 Thinly slice the baguette and toast for croutons. Grate the Gruyere and crumble the remaining 3 oz of Roquefort.
 5 When ready to serve, preheat the broiler.
 6 Check the seasoning of the soup; soups will always need adjusting at the last minute. Ladle into the ovenproof bowls. Float a teaspoon of Armagnac on the surface of each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort.
 7) Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve. 
 Serves 4.        

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