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Onion Soup with Roquefort

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Serves

Ingredients:
3 medium-sized red onions
5 oz of Ile de France Roquefort
3 oz butter
6 cups of water
1 bouquet garnish
Salt
Ground Pepper

Garnish:
¾ lb of bread cut into pieces

Peel and mince the onions.

In a saucepan, melt the butter and add onions.

Cover and cook 15 minutes, stirring frequently with a spatula.

Add the water and bouquet garnish. Cook for 15 minutes again. Pepper.

Place the bread pieces into 6 oven-safe Terrines. Fill with the soup mixture.

Cover with pieces of Roquefort.

Cook in a very hot oven (400 °F) for 10 min.

Remove from oven and mix the soup with a spatula.

Serve immediately.

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