Try your hand at making this passenger favourite at home. It’s a hearty starter that’s great to share, based on traditional French onion soup recipes and enlivened with flavours of whiskey and Roquefort cheese.
For the soup:
· 1 teaspoon olive oil
· 2 white onions, sliced
· 1 teaspoon fresh thyme leaves
· 2 tablespoons of Jack Daniels
· 1 litre of clear brown chicken stock (substitute for vegetable stock to make vegetarian)
· Salt and pepper to taste
For the Roquefort crust:
· Half a loaf of white or French bread
· 1 garlic bulb, cut across the grain
· Olive oil
· 225g Roquefort cheese, crumbled
- Sauté the onions in olive oil over medium-low heat, stirring occasionally until browned. Do not burn. Add thyme and cook for an extra two minutes.
- Add 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 one hour, over a moderate heat, allowing the onions to stew.
- Season to taste and ladle into ovenproof bowls.
- To make the Roquefort crust, pre-heat the oven to 180°C.
- 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 under the grill until the cheese is melted and lightly browned and serve immediately.