Recipes - Soups

Five Onion Soup with a Stilton Crust

Five Onion Soup with a Stilton Crust

This recipe is from the Hurricane Restaurant, in Ogunquit, Maine.


  • 2 medium spanish onions — sliced
  • 2 large red onions — sliced
  • 4 leeks (white part only) — julienned & washed thoroughly
  • 1 bunch spring onions/scallions (white part & 1 inch green) — cut on the bias
  • 2 shallots — sliced
  • 1.25litres/2pts strong chicken stock
  • 75ml/2 and 1/2floz brandy
  • 60ml/2floz whiskey
  • 110g/4oz unsalted butter
  • 125ml/4floz double cream
  • salt and white pepper
  • 6 or 8 five inch square pastry sheets
  • 50g/2oz crumbled Stilton cheese


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 whisky. Bring to boil,reduce heat and simmer for one hour. Remove from heat. Add spring onions/scalllions and cool slightly. Slowly add cream, while stirring to blend. Add salt and pepper to taste. Refrigerate overnight if possible for best flavour. 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 180C/350F degree oven until pastry is browned and cheese is melted.

Serves 4

Recipe by Hurricane Restaurant