A rich and savory French onion soup with a twist, featuring Roquefort cheese alongside traditional Gruyere. Caramelized onions are simmered in a creamy broth, then topped with croutons and a blend of cheeses, broiled until bubbly and golden.
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Gather these ingredients — no prep needed yet.
Melt the butter in a cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown.
When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute.
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.
Thinly slice the baguette and toast for croutons. Grate the Gruyere and crumble the remaining 3 oz of Roquefort.
When ready to serve, preheat the broiler.
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.
Place the bowls under the broiler until a bubbly, golden-brown crust forms, about a couple of minutes. Serve.
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