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Onion Soup With Blue Cheese Recipe
|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)|
Calories 790 Calories from Fat 481
% Daily Value*
Total Fat 55 g85.1%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 60.4 mg
Sodium 2034.5 mg84.8%
Total Carbohydrates 55 g18.4%
Dietary Fiber 3.5 g14.1%
Sugars 9 g
Protein 19 g37.7%
Vitamin A 13.9% Vitamin C 11.8%
Calcium 24.7% Iron 13.5%
*Based on a 2000 Calorie diet
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.