Blue Cheese Bake

Blue Cheese Bake

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The French name for this dish - Soupe au Fromage - is wonderfully misleading. It isn't a soup by modern standards, but it is an old and very comforting baked cheese dish from the Auvergne region. It's very good as a main course, too, with a crisp green salad on the side.
Servings: 6
Calories: 408


  • olive oil
  • 4 red onions diced
  • 2 cloves of garlic crushed, peeled and chopped
  • 6 3/4 floz dry white wine
  • 6 3/4 floz chicken or vegetable stock
  • 12 slices country-style bread about 1.3 lb
  • 6 to matoes peeled
  • a bunch of basil
  • 10 1/2 oz St Agur Roquefort or other blue
  • cheese sliced or crumbled
  • sea salt
  • freshly ground black pepper


  • Heat the oven to 200°C/gas 6.
  • Heat a little oil in a pan and gently saute the onions and garlic for 10 minutes until soft - do not brown or frizzle them. Add the white wine and stock, gently bring to a simmer, then remove from the heat.
  • Toast the slices of bread. Slice the tomatoes and roughly tear the basil. Rub a shallow ovenproof dish with a little olive oil. Cover the base with a layer of toasted bread topped with sliced tomato, basil, cheese and seasoning.
  • Repeat until all the ingredients are used except for 100 g cheese. Pour the onion and wine over the bread and top with the remaining cheese. Bake for 15 minutes, then serve at once.
Calories: 408 kcal
Carbohydrates: 42 g
Protein: 18 g
Fat: 17g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 37 mg
Sodium: 1127 mg
Potassium: 655 mg
Fiber: 5 g
Sugar: 11 g
Vitamin A: 1477 IU
Vitamin C: 23 mg
Calcium: 373 mg
Iron: 3 mg
Cuisine French
Ingredients Blue Cheese, Cheese
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