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Onion Soup with Roquefort

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Active Time:  35 Minutes
Total Time:  1 Hour
  Serves 4
Chef Ken Frank presents a prix fixe tasting menu that changes weekly at La Toque, a top-notch French restaurant in the Napa Valley. Derived from an old French recipe, this unusual onion soup features Roquefort cheese and a splash of Armagnac.
2 medium onions
2 tablespoons unsalted butter
6 ounces 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 ounces gruyere cheese, grated
4 teaspoons armagnac
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.

Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Cheese Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 573
Fat. Total: 41g
Fiber: 2g
Carbohydrates, Total: 18g
Sodium: 1145mg
% Cal. from Fat: 64%
Cholesterol: 128mg
Protein: 30g
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