Recipe: Black and Blue Onion Soup

We love it when the chefs on our partner cruise ships are willing to share their secrets. Today, our featured recipe comes from the wonderful kitchens of Princess Cruises.

In a pinch for a crowd-pleasing appetizer or sandwich sidekick? There’s no reason to cry… unless you’re cutting up the main ingredient of this sophisticated soup. While the broth is delicious, your favorite part just may be the Roquefort crust!

Ingredients:
Soup:
• 1 t. olive oil
• 1 cup sliced white onions
• 1 t. fresh thyme leaves
• 2 T. Jack Daniels
• 1 qt. clear brown chicken stock
• Salt & Pepper to taste

Roquefort Crust:
• ½ loaf white bread (or French bread)
• 1 garlic bulb, cut across the grain
• Olive oil
• 1 cup Roquefort cheese, crumbled

Method of Preparation:

For Soup:
Sauté the onions in olive oil over medium-low heat, stirring occasionally until browned. Do not burn them. Add thyme and cook for an additional 2 minutes.

Add in the Jack Daniels. 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 1 hour, over a moderate heat, allowing the onions to stew and thereby releasing their natural sugars and flavor.

Season to taste.

Ladle into ovenproof bowls.

For Roquefort Crust:
Cut the bread into rings, sized to fit into the ovenproof bowls. Rub the cut garlic bulbs across the bread. Place onto baking sheets and drizzle with olive oil. Bake in the oven until crisp and golden brown.

Top each soup portion with a round of toasted bread and a thick layer of Roquefort cheese. Place the bowls in the broiler until the cheese is melted and lightly browned and serve immediately.