Black and Blue Onion Soup Fresh Thyme, Jack Daniels, Roquefort Crust

Ingredients -

3 tbsp Vegetable oil 
2 cups Onions 
2 liter Brown veal stock 
1/2 cup Thyme leaves, fresh 
1/2 cup Jack Daniels (whisky) 
Roquefort crust:
1/2 cup Roquefort cheese 
1/2 cup Provolone cheese grated 
1/2 cup Mozzarella cheese grated 
10 pieces Crouton 
Salt to taste
Pepper to taste

Procedure -

Heat the oil and add the onions, cook on a moderate heat to allow the onions to cook and caramelize. Add the whiskey and stock. Bring to a boil, skim, simmer for 30 minutes. Season to taste and add the fresh picked thyme leaves. Pour the soup into the serving dish, place the crouton on top. Sprinkle the cheeses gratinate under salamander.  
Roquefort crust:
Place the Roquefort in the freezer. Grate when frozen, add to the provolone and mozzarella.