French Onion Soup with Roquefort Cheese
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A rich and savory French onion soup with caramelized onions in a creamy broth, topped with croutons and a blend of Gruyere and Roquefort cheese, broiled until bubbly and golden.
Ingredients
- 2 onions thinly sliced
- 29.6 ml unsalted butter
- 170 g Roquefort cheese
- 29.6 ml flour
- 946 ml chicken stock
- 78.9 ml heavy cream
- salt
- freshly ground white pepper
- 1 baguette
- 170 g Gruyere cheese grated
- 19.7 ml Armagnac
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 748 mg
- Iron: 1.27 mg
- Magnesium: 47.9 mg
- Phosphorus: 525 mg
- Potassium: 458 mg
- Zinc: 3.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml unsalted butter
- 170 g Roquefort cheese
- 29.6 ml flour
- 946 ml chicken stock
- 78.9 ml heavy cream
- salt
- freshly ground white pepper
- 1 baguette
- 19.7 ml Armagnac
Prepare
- 2 onions, thinly sliced
- Grate 170 g Gruyere cheese
Let's Cook
-
Step 1.
Melt the butter in a cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown.
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Step 2.
When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute.
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Step 3.
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.
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Step 4.
Thinly slice the baguette and toast for croutons. Grate the Gruyere and crumble the remaining 3 oz of Roquefort.
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Step 5.
When ready to serve, preheat the broiler.
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Step 6.
Check the seasoning of the soup; ladle into ovenproof bowls. Float a teaspoon of Armagnac on the surface of each bowl and cover with croutons. Sprinkle with Gruyere and crumbled Roquefort.
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Step 7.
Place the bowls under the broiler until a bubbly, golden-brown crust forms, about a couple of minutes. Serve.