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.