Prep and cook time: 1 h 30 min
Cooking skill: easy
- 2 tbsp unsalted butter
- 1 tbsp sunflower oil
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 cloves garlic, crushed
- 6 large onions, finely sliced
- 125 ml | 4 1/2 fl oz dry white wine
- 1500 ml | 53 fl oz reduced-salt beef stock
- 75 g | 2 1/2 oz British blue cheese, eg Stilton, at room temperature
- 4 small baguette slices
- 1 small handful curly parsley, chopped
- Freshly ground black pepper
- Melt butter with the oil in a large, heavy-based saucepan set over a medium heat until hot.
- Add thyme, rosemary, garlic, onions, and a generous pinch of salt, sweating for 25-30 minutes until lightly browned. Remove herbs and garlic from saucepan.
- Deglaze saucepan with white wine, reducing it by two-thirds. Stir in stock, bring to a simmer, and cook for at least 45 minutes, stirring occasionally.
- Adjust seasoning to taste with salt and pepper as needed before ladling into warm heatproof bowls.
- Preheat grill to hot. Spread blue cheese onto baguette slices, placing them on top of soup.
- Brown under grill until golden-brown and bubbling on top, 2-3 minutes.
- Carefully remove from grill and let cool briefly before serving with a garnish of parsley.