Soupe À L'Oignon
|
Cooking time: 15 minutes for menu Cooking schedule: see below for "menu" instructions |
The last of our 'leftover soup' easy dinner for this season. Enjoy it! We opted for a bit of avocado to nibble on with the soup and fruit to finish.
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, 3 oz (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. Place bread in the bottom of the soup bowls, toasted side down. When soup is done, ladle soup over bread. Top with both cheeses. Put bowls on a tray and slide under broiler until cheese is melted and bubbly. Serve.
Avocado Salad
Something simple to nibble on with the soup
1 ripe avocado
1/3 - 1/2 carton of Chevre (the creamy goat cheese in the carton)
1 tbs balsamic vinegar
Cut the avocado in half and remove pit. Leave in the shell or scoop out but leave whole. Fill the center of each avocado half with half of the goat cheese. Sprinkle with the Balsamic and serve.
Fresh Fruit
Your choice!
top of page
Cooking Schedule: 15 minutes |
Fill avocado with chevre |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated