Onion Soup Au Roquefort
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g onion (s)
- 3 small sausages, smoked sausages or smokers
- 2 tablespoons oil
- 2 cloves garlic)
- 1 liter meat broth
- 100 g cheese (Roquefort)
- 1 bunch chives
- 1 egg (s)
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into thin rings. Cut the sausages diagonally into small pieces. Fry both together in hot oil.
- Peel off the garlic cloves, press and add to the onion and sausage mixture after 5 minutes. As soon as the onions are translucent, pour in the broth and simmer for 30 minutes.
- Chop the cheese into small cubes. Gradually add 2/3 of them with the chives to the soup and stir well.
- When the cheese has melted, slowly stir in the beaten egg. Then season with pepper and sprinkle the rest of the cheese over it.
- Tip: Instead of the strong Roquefort, you can also have a mild blue cheese such as Gorgonzola.
- Roasted toast, a bitter beer or a strong, red country wine tastes good with it.
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