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Menu Plan for the week of March 1, 2013:  Tuesday's Recipes

Soupe À L'Oignon (French Onion Soup)
Fresh Fruit

Cooking time:  15 minutes for menu      Cooking schedule: see below for instructions

      The last leftover soup meal of the season.... Enjoy.

Soupe À L'Oignon                                                                                       Time: 15 minutes

leftover onion soup
2 thick slices country bread, or several smaller slices of French baguette, stale is okay
2/3 cup shredded Gruyère cheese, 3oz  (90gr)
1/2 cup grated Parmesan, 2 oz (60gr)

Gently reheat soup, adding more wine or stock if needed.   Shred and grate cheeses if necessary.  Slice bread 1" (2.5 cm) thick.  Trim to fit in oven proof soup bowls.  Preheat broiler (grill).  When hot, put bread on tray and toast 1 side under broiler, about 1 minute. 
Ladle 1/2th of the onions into each of 2 bowls. Place bread on top, toasted side down.  Ladle broth over the bread to fill bowl - leaving room for the cheese.  Top with both cheeses.  Put bowls on a tray and slide under broiler until cheese is melted and bubbly.  Serve.

Fresh Fruit 

Something luscious and seasonal - kiwi fruit?

Cooking schedule: 15 minutes Assemble all food, utensils and serving dishes Utensils: spoon, knife, saucepan, ladle, baking sheet, bowls

Heat soup Grate cheese Toast bread Finish soup

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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