Five Onion Soup With Stilton Crust

Name: Five Onion Soup With Stilton Crust
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 medium Spanish onions, sliced; 2 large red onions, sliced; 4 leeks, white part only, julienned and washed thoroughly; 1 bunch spring onions or 1 bunch scallion, white part and 1 inch green, cut on the bias; 2 shallots, sliced; 1 1/4 liters strong chicken stock; 75 ml brandy; 60 ml whiskey; 110 g unsalted butter; 125 ml double cream; salt; white pepper; 6 -8 sheets pastry dough (five inch square); 50 g crumbled Stilton cheese

Submitted by -Sylvie-

"This is a recipe I found on www.stiltoncheese.com I haven't tried it, but thought to myself if I don't save it here I'll forget about it or it'll disappear into the internet aether. Its a recipe served at the Hurricane Restaurant, in Ogunquit, Maine. Because its best when chilled overnight it's perfect if you want something that you can prepare in advance."

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 4

ingredients

2 medium Spanish onions, sliced
2 large red onions, sliced
4 leeks, white part only, julienned and washed thoroughly
1 bunch spring onions or 1 bunch scallion, white part and 1 inch green, cut on the bias
2 shallots, sliced
1 ¹⁄₄ liters strong chicken stock
75 ml brandy
60 ml whiskey
110 g unsalted butter
125 ml double cream
salt
white pepper
6 -8 sheets pastry dough (five inch square)
50 g crumbled Stilton cheese

directions

Slowly melt butter in a pan with a heavy bottom.
Add the Spanish and red onions.
Fry on a low heat until they start to caramelize.
Add the leeks and shallots and continue to fry saute until just starting to be soft.
Pour in the chicken stock, brandy and whiskey and bring everything to a boil.
Turn the heat heat down and allow to simmer for sixty minutes.
Take the pan off the hobb and add the spring onions/scallions Allow to cool a little and stir in the cream slowly.
Season to taste with salt and freshly ground black pepper.
If you can allow to cool completely and refrigerate the soup over night for extra flavour.
Be careful when reheating, keep the heat low and keep stirring to avoid the soup burning.
To serve pour the reheated soup into ovenproof crocks or bowls.
Stretch the puff pastry squares slowly to cover the bowl/crock and fold over the edges to seal.
Divide the Stilton into four portions and sprinkle over the top of the pastry.
In a preheated oven (180°C/350°F/Gas 4) bake until the pastry is starting to puff up and brown and the cheese has melted, approx 20-25 minutes (make sure you keep an eye on it, to stop it from burning, as this time is estimated).

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RECIPE SUBMITTED BY

-Sylvie-

Dewsbury, West Yorkshire

Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.

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