Onion Soup with Blue Cheese served in a Pumpkin
This boldly flavored twist on French onion soup lets the onion come through loud and strong. Rather than the cheese being on top of the soup, blue cheese is melted into the soup. Blue cheese or Gorgonzola works well for this as it is not overpowering and melts in the soup to give it a velvety smooth texture. Served in a pumpkin or acorn squash, the soup picks up the flavor of its serving vessel. We love to serve this in the fall and Halloween and call it “swamp water”.
Easy Onion Soup with Blue Cheese
3 pounds yellow or white onions
8 oz blue cheese, crumbled
4 oz red wine or beer (optional)
5 cups beef stock
Sprig fresh thyme
2 tbs olive oil
Salt & pepper
Pinch of sugar
4 or 5 quart Dutch oven or stock pot
Peel and roughly chop the onions.
Heat the pan on medium-high heat; add olive oil, onions, salt, pepper and sugar. Stir to combine, and then cover. Cook until onions are softened, stirring occasionally. The darker you cook the onions, the darker your soup will be.
Once the onions are ready, add the stock, wine (or beer) and the thyme and stir to combine. Turn the heat to high and bring to a boil, then reduce to low and simmer covered for 30 minutes. Just before serving, add the blue cheese and stir to combine. Taste for seasoning and serve.
Note: This can be made using vegetable or chicken stock as well. You can also use any type of blue cheese that you wish.
Hollow out a small pumpkin or acorn squash and use as a bowl.
Add in some watercress or arugula just before serving for an extra peppery kick.