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TRY YOUR OWN AT HOME Crown Grill’s Black and Blue Onion Soup

For a hearty starter that’s great to share, Crown Grill’s Black and Blue Onion Soup is based on traditional French onion soup recipes, but enlivened with the unexpected flavors of whiskey and Roquefort cheese.

This recipe can easily be made vegetarian by substituting vegetable stock for the chicken stock.

SOUP 1 tsp olive oil 2 sliced white onions 1 tsp fresh thyme leaves 2 tbsp Jack Daniels 1 ltr clear brown chicken stock Salt & Pepper to taste

ROQUEFORT CRUST ½ loaf white or French bread 1 garlic bulb, cut across the grain Olive oil 225g Roquefort cheese

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Sauté the onions in olive oil over medium-low heat, stirring occasionally until browned. Do not burn them. Add thyme and cook for an additional 2 minutes. Add in the Jack Daniels. If the mixture doesn’t ignite from the stove, light it carefully with a match and let the alcohol burn off. Add the stock and simmer for 1 hour, over a moderate heat, allowing the onions to stew and thereby releasing their natural sugars and flavour. Season to taste. Ladle into oven- proof bowls. Preheat the oven to 180°C. Cut the bread into rings, sized to fit into the oven-proof bowls. Rub the cut garlic bulbs across the bread. Place onto baking sheets and drizzle with olive oil. Bake in the oven until crisp and golden brown. Top each soup portion with a round of toasted bread and a thick layer of crumbled Roquefort cheese. Place under the grill until the cheese is melted and lightly browned and serve immediately.

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