AS SEEN ON THE CHEF’ S TABLE
Princess Cruises
Crown grill’ s black & blue onion soup
SERVES 4
Ingredients Blue cheese and American whiskey pack a punch in this sophisticated starter, perfect for the festive season.
• 1 tsp olive oil, plus extra for drizzling
• 2 onions, sliced
• 1 tsp thyme leaves
• 2 tbsp Jack Daniel’ s whiskey
• 1 litre chicken stock
• ½ baguette, cut into rounds
• 1 garlic bulb, halved through the middle
• 225g Roquefort, crumbled
1 Heat the olive oil in a frying pan over a low to medium heat and fry the onions for about 30 minutes, stirring occasionally, until caramelised.
2 Add the thyme and cook for 2 minutes. Pour in the whiskey and let the alcohol burn off before adding the stock. Simmer over a medium heat for 1 hour to allow the onions to soften and the flavours to deepen.
3 Heat the oven to 180C or 160C fan or gas 4. Arrange the bread slices on a baking sheet. Rub each slice with the cut side of the garlic, drizzle with olive oil and bake for 5 to 10 minutes until golden and crisp.
4 Season the soup with salt and pepper, then ladle into ovenproof bowls. Top each serving with a slice of toasted bread and a generous layer of Roquefort. Grill until the cheese is melted and lightly browned, then serve immediately.
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