Recipe: Roquefort and Onion Soup

ROQUEFORT AND ONION SOUP
Source: Heard in the Kitchen: The Heard Museum Guild Cookbook
Makes 8 servings

6 large onions, thinly sliced
3 cloves garlic, pressed
1 Tablespoon olive oil
1 Tablespoon butter or margarine
8 cups chicken stock, divided use
1 1/2 cups dry white wine
1/2 teaspoon dried thyme
2 teaspoons fresh lemon juice
1/2 teaspoon salt
Cayenne pepper to taste
Freshly ground black pepper to taste
TO SERVE:
4 ounces Roquefort cheese, crumbled
2 Tablespoons finely chopped parsley

Saute onions and garlic in mixture of olive oil and butter in heavy saucepan over medium heat for 30-35 minutes or until onions are a rich brown, stirring frequently.

Add 6 cups stock, wine and thyme. Bring to a boil; reduce heat. Simmer for 25 to 30 minutes or until mixture is reduced by 1/3.

Remove 1 1/2 cups onions with slotted spoon; set aside.

Process remaining mixture in blender until smooth.

Combine with reserved onions, remaining 2 cups broth, lemon juice, salt, cayenne, and black pepper in saucepan. Cook over medium heat until heated through.

TO SERVE:
Ladle into soup bowls. Sprinkle servings with mixture of Roquefort cheese and parsley. Serve as a first course or as a meal with a green salad and crusty rolls.