The sherry raises this delicious onion soup up a notch, and the blue cheese topping finishes the job.
3 tbsp butter
4 medium onions, cut in half and thinly sliced
2 garlic cloves, finely chopped
2 tbsp tomato paste
6 cups beef stock
1 tsp dried tarragon
1 bay leaf
1/3 cup dry sherry
Salt and freshly ground black pepper to taste
1/4 lb. Stilton cheese, crumbled
2 green onions, thinly sliced
Step 1: Melt the butter in a pot over medium heat. Add the onions and cook, stirring occasionally, for 10 minutes, or until they are caramelized and sticky.
Step 2: Add the garlic and tomato paste and cook 1 minute more.
Step 3: Add the stock, tarragon and bay leaf and simmer the soup for 20 minutes.
Step 4: Stir in the sherry, salt and pepper.
Step 5: To serve, ladle the soup into warmed bowls and top each serving with the crumbled Stilton and green onions.
Note: The soup can be made a day or two in advance, cooled to room temperature, covered and refrigerated until needed. Top with the cheese and green onion after reheating. Instead of Stilton, top the soup with another, good-quality type of blue cheese, such as Roquefort.
See more recipes from Eric Akis.
Reprinted with permission from Eric Akis's Everyone Can Cook Everything (2012 Whitecap Books).