Ingredients:
4 onions
50 g. butter
1.5 L beef stock
250 ml white wine
50 g. Roquefort cheese
120 g. Camembert cheese
100 g. Comté cheese (grated)
50 ml cognac
1/2 French loaf
1 pinch cayenne
Black pepper
Salt

Preparation and serving:
Chop fine the onion and sauté in the butter until it gets golden-brown. Add the wine and the stock. Bring it to the boil and leave it to cook 10 min. In the meantime crush the Roquefort and the Camembert, mix together with the cognac and flavour with black pepper. Ad the cheese cream to the boiling stock and leave it to cook for 2 more minutes, stirring all the time. Flavour the stock with cayenne and pour in soup cups. Slice the French loaf and brown them in an oven. Put them on the surface in the cups, then sprinkle with the grated cheese. Put the cups in the oven until the cheese is browned.
Serve hot.

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