For Oven's Sake!

Let's get cookin' …with kids!

Lucky Leftover French Onion Soup

on October 28, 2013

Click Here to Print: Lucky Leftover French Onion Soup

I learned this method as a server in college.  “So thaaaaaaaaaaaat’s how they make French Onion so tasty and bubbly with delicious, melty cheese and bread.”  Even though I didn’t make it myself until years later, it stuck with me.

If you make Pot Roast with Leftovers in Mind a day or two before, this makes for an unbelievably easy dish!

Can you believe this could be ready in about 15 minutes?

Can you believe this could be ready in about 15 minutes?

Make some quick garlic toast.

The garlic toast takes about 10 minutes.

Layer the onions and broth, then toast, then provolone, then parmesan.

Layer the onions and broth, then toast, then provolone, then parmesan.

Bake until warmed through and cheese is browning.

Turn the oven up a bit and bake until warmed through and cheese is browning, about 5 minutes.

Ingredients:

  • onions and broth from Pot Roast with Leftovers in Mind
  • baguette or other bread to make garlic toast
  • softened butter
  • garlic powder
  • provolone cheese slices
  • grated parmesan cheese

Instructions:

  1. Slice bread and top with butter and garlic powder.
  2. Bake at 350° for 8-10 minutes or until toasted to your liking.
  3. Ladle onions and broth into oven safe soup crocks.
  4. Place a piece of garlic toast on top.
  5. Place a slice of provolone on top of garlic toast.
  6. Sprinkle parmesan on top of provolone.
  7. Bake until broth is heated through and cheese is browning. You can turn up the oven if you would like to speed it up a little!

Here are some ideas to get your “kid cook” involved with this recipe:

  • He can help ladle the soup into the crocks.
  • Have him place the garlic toast and cheeses on top.

 

P.S. After school today, my kid cook wanted a snack.  He decided on a kiwi and as I was peeling it, he told me he wanted it whole. (I often ask when I’m washing an apple for him if he wants it whole or sliced.)  Ok, Sir.  Whole it is! 🙂

Mmm! Tart!

Mmm! Tart!

 

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