Irish onion soup with blue cheese toasts recipe

• 25 g (0.9oz) butter
• 600 g (21.2oz) onions, peeled and cut into 5mm thick slices
• 1 l (1.8pints) chicken or beef stock
• 150 ml (5.3fl oz) double or regular cream
• 8 x 1cm thick slices of baguette, white yeast bread or sourdough
• 75 g (2.6oz) blue cheese, crumbled

1. Melt the butter in a saucepan large enough to take the onions.
2. Add the onions, season with salt and pepper and stir.
3. Turn the heat down to mediumlow and cook for 1 1/41 1/2 hours until the onions are very deep golden brown.
4. Youll need to stir the onions and scrape the bottom of the saucepan every few minutes while cooking.
5. When the onions have caramelised, add the stock and bring to the boil, then turn the heat down and simmer for 15 minutes.
6. Add the cream, bring to a simmer and season to taste again with salt and pepper, then take off the heat.
7. When ready to serve, preheat the grill, then toast the bread on both sides and cut into smaller pieces, about 4cm.
8. Pour the hot soup into heatproof bowls and top with the toasted bread.
9. Crumble the blue cheese over the top, place the bowls under the hot grill and cook for 12 minutes until bubbling.
10. Pour the hot soup into heatproof bowls and top with the toasted bread.
11. Crumble the blue cheese over the top, place the bowls under the hot grill and cook for 12 minutes until bubbling.

butter, l, baguette, blue cheese

Taken from www.lovefood.com/guide/recipes/47817/irish-onion-soup-with-blue-cheese-toasts-recipe (may not work)