Blue Cheese Bake

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

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.


  • olive oil
  • 4 red onions, diced
  • 2 cloves of garlic, crushed, peeled and chopped
  • 200 ml dry white wine
  • 200 ml chicken or vegetable stock
  • 12 slices country-style bread (about 600g)
  • 6 tomatoes, peeled
  • a bunch of basil
  • 300 g 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 sauté 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 100g cheese. Pour the onion and wine over the bread and top with the remaining cheese. Bake for 15 minutes, then serve at once.