Five Onion Soup With Stilton Crust Recipe

Name: Five Onion Soup With Stilton Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Spanish onions, sliced; 2 large red onions, sliced; 4 leeks, white part only, julienned and washed thoroughly; 1 bunch spring onions or 1 bunch scallion, white part and 1 inch green, cut on the bias; 2 shallots, sliced; 1 14 liters strong chicken stock; 75 ml brandy; 60 ml whiskey; 110 g unsalted butter; 125 ml double cream; salt; white pepper; 6 -8 sheets pastry dough (five inch square); 50 g crumbled Stilton cheese

Servings: persons

2 medium Spanish onions, sliced
2 large red onions, sliced
4 leeks, white part only, julienned and washed thoroughly
1 bunch spring onions or 1 bunch scallion, white part and 1 inch green, cut on the bias
2 shallots, sliced
1 14 liters strong chicken stock
75 ml brandy
60 ml whiskey
110 g unsalted butter
125 ml double cream
salt
white pepper
6 -8 sheets pastry dough (five inch square)
50 g crumbled Stilton cheese

1
Slowly melt butter in a pan with a heavy bottom.
2
Add the Spanish and red onions.
3
Fry on a low heat until they start to caramelize.
4
Add the leeks and shallots and continue to fry saute until just starting to be soft.
5
Pour in the chicken stock, brandy and whiskey and bring everything to a boil.
6
Turn the heat heat down and allow to simmer for sixty minutes.
7
Take the pan off the hobb and add the spring onions/scallions Allow to cool a little and stir in the cream slowly.
8
Season to taste with salt and freshly ground black pepper.
9
If you can allow to cool completely and refrigerate the soup over night for extra flavour.
10
Be careful when reheating, keep the heat low and keep stirring to avoid the soup burning.
11
To serve pour the reheated soup into ovenproof crocks or bowls.
12
Stretch the puff pastry squares slowly to cover the bowl/crock and fold over the edges to seal.
13
Divide the Stilton into four portions and sprinkle over the top of the pastry.
14
In a preheated oven (180C/350F/Gas 4) bake until the pastry is starting to puff up and brown and the cheese has melted, approx 20-25 minutes (make sure you keep an eye on it, to stop it from burning, as this time is estimated).

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium Spanish onions, sliced, 2 large red onions, sliced, 4 leeks, white part only, julienned and washed thoroughly, 1 bunch spring onions or 1 bunch scallion, white part and 1 inch green, cut on the bias, and more.

Yes, Five Onion Soup With Stilton Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five Onion Soup With Stilton Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions