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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 |
Heat soup |
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