Blue Cheese French Onion Soup

1. 1Sauté the onions in olive oil over medium-low heat, stirring occasionally until browned, being careful not to burn them. Add the thyme and cook for an additional 2 minutes.
2. 2Add the whiskey. If the mixture doesn’t ignite from the stove, light it carefully with a match and let the alcohol burn off.
3. 3Add the stock and simmer for one hour over moderate heat, allowing the onions to stew and release their natural sugars and flavor. About 15 minutes before soup is finished preheat oven to 350 degrees. Season the soup to taste with salt and pepper. Ladle into ovenproof bowls or crocks.
4. 4Cut the bread into rings sized to fit the ovenproof bowls or crocks and rub the cut garlic bulb across the bread. Place the rings into baking sheets, drizzle with olive oil and bake in the oven until crisp and golden brown.
5. 5Preheat the broiler. Top each soup portion with a round of roasted bread and a thick layer of Roquefort cheese. Place in the broiler until the cheese is melted and lightly browned and serve immediately.

Photo courtesy of Princess Cruises.