This Blue Cheese French Onion Soup Is the Best You’ll Ever Eat
—Not On Website
Ingredients
1 teaspoon olive oil
1 cup sliced white onion
1 teaspoon fresh thyme leaves, chopped
2 tablespoons whiskey (such as Jack Daniels Tennessee Whiskey)
1 quart clear brown chicken stock (high quality commercial or handmade)
Salt and pepper, to taste
½ loaf white bread or French bread
1 garlic bulb, cut across the grain
Olive oil, to drizzle
1 cup Roquefort cheese, crumbled
Directions
Sauté the onions in olive oil over medium-low heat, stirring occasionally until browned, being careful not to burn them. Add the thyme and cook for an additional 2 minutes.
Add the whiskey. If the mixture doesn’t ignite from the stove, light it carefully with a match and let the alcohol burn off.
Add the stock and simmer for one hour over moderate heat, allowing the onions to stew and release their natural sugars and flavor. About 15 minutes before soup is finished preheat oven to 350 degrees. Season the soup to taste with salt and pepper. And ladle into ovenproof bowls or crocks.
Cut the bread into rings sized to fit the ovenproof bowls or crocks and rub the cut garlic bulb across the bread. Place the rings into baking sheets, drizzle with olive oil and bake in the oven until crisp and golden brown.
Preheat the broiler. Top each soup portion with a round of roasted bread and a thick layer of Roquefort cheese. Place in the broiler until the cheese is melted and lightly browned and serve immediately.