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Five Onion Soup With Stilton Crust

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“This is a recipe I found on 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.”
1hr 15mins

Ingredients Nutrition


  1. Slowly melt butter in a pan with a heavy bottom.
  2. Add the Spanish and red onions.
  3. Fry on a low heat until they start to caramelize.
  4. Add the leeks and shallots and continue to fry saute until just starting to be soft.
  5. Pour in the chicken stock, brandy and whiskey and bring everything to a boil.
  6. Turn the heat heat down and allow to simmer for sixty minutes.
  7. Take the pan off the hobb and add the spring onions/scallions Allow to cool a little and stir in the cream slowly.
  8. Season to taste with salt and freshly ground black pepper.
  9. If you can allow to cool completely and refrigerate the soup over night for extra flavour.
  10. Be careful when reheating, keep the heat low and keep stirring to avoid the soup burning.
  11. To serve pour the reheated soup into ovenproof crocks or bowls.
  12. Stretch the puff pastry squares slowly to cover the bowl/crock and fold over the edges to seal.
  13. Divide the Stilton into four portions and sprinkle over the top of the pastry.
  14. 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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