Onion Soup with Roquefort

Halve and thinly slice the onions. Over medium-low heat, melt the butter in an enameled cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown. When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute.

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.

Thinly slice the baguette then toast the slices for croutons. Grate the Gruyere and crumble the remaining 3 ounces of Roquefort.

When ready to serve, preheat the broiler.

Check the soup for proper seasoning - soup will always need adjusting at the last minute. Ladle into ovenproof bowls. Drop a teaspoon of Armagnac into each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort.

Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve.