Five Onion Soup with a STILTON™ Crust This recipe is from the Hurricane Restaurant, in Ogunquit, Maine.
				Ingredients 2 medium spanish onions – sliced 2 large red onions – sliced 4 leeks (white part only) – julienned & washed thoroughly 1 bunch scallions (white part & 1 inch green) – cut on the bias 2 shallots – sliced 1 1/2 quarts strong chicken stock 1/3 cup brandy 1/4 cup whiskey 4 oz. unsalted butter 1/2 cup heavy cream salt and white pepper 6 or 8 five inch square pastry sheets 1 cup crumbled Stilton cheese Method 1. In a heavy bottom pot, gently melt butter. Add spanish and red onions and saute gently until they just begin to carmelize. Add leeks and shallots and cook until just tender. Add chicken stock, brandy and whiskey. Bring to boil and reduce heat and simmer for one hour. Remove from heat. Add scalllions and cool slightly. Slowly add cream, while stirringto blend. Add salt and pepper to taste. Refrigerate overnight if possible for best flavor. Be careful not to scorch when reheated. TO SERVE: Ladle reheated soup into ovenproof crocks or bowls. Stretch puff pastry gently to fit completely over bowl and seal edges. Divide Stilton equally and sprinkle over pastry. Cook in 350 degree oven until pastry is browned and cheese is melted. Serves 4 Recipe by Hurrican Restaurant
		How to Care for Stilton Where to Buy Stilton
	STILTON Home | STILTON Recipes | Where to Buy STILTON in the U.S. | History | Cut to Wrap and Go | Cut to Wrap and Display | Distributors - US | Distributors - Canada | Dairies | EMail Copyright 2009 Stilton Cheesemakers' Association. All Rights Reserved.