Bread, Butter & Cheese make the world go round...and this recipe: Bread & French Onion Soup Bake

WARNING:
Before attempting this recipe please note that it is not healthy, nor is there really a way to lighten it up without removing all that is good in the world: bread, butter & cheese.  Please attempt & proceed at your own risk...although, I promise you this, it's worth every last calorie.



The mind of a true cook or chef is always on the next dish, the next ingredient, the next idea.  This thought process is something that is either inherent, trained or developed as one voyages farther into the world of food.  With intense love & passion for cooking and eating, comes intense love & passion for food...i.e. the ingredients that make this whole love fest possible.

At my Mom's this weekend when all of a sudden she pulls down these plastic bins off the fridge.  Inside these bins are endless slices of old, dry, hard, buttermilk white bread that she has been saving I am pretty sure since the leftover Turkey for sandwiches after Thanksgiving was long gone.  A lot of people would stare in amazement & think to themselves, "What on Earth are you saving these for?"  I myself did not have this reaction...to me this bread looked like a world of possibility rather than another tool my Dad could probably use to hammer nails.  I had practiced a recipe long ago with my Cugina that I had to see if I remembered correctly...lucky for you, I did.

Bread & French Onion Soup Bake



  • 20 Slices of Old Stale Bread
  • 2 Sticks of Butter
  • 4 Large Onions
  • 2 Stalks Celery
  • 2 Tbs Fresh Parsley
  • 2 Tsp Fresh Thyme
  • 1 Clove Garlic
  • 1 Cup Sherry Wine
  • 4 Cups Beef Broth
  • 4 Cups Chicken Broth (Set 2 Cups aside to use for serving)
  • 2 Cups Swiss Cheese
  • Salt & Pepper to taste
Before beginning a few things to note:
*First thing to note is that the bread you use for this recipe can be whatever kind of bread you like.  My recommendation's would include the following: White Bread, Wheat Bread, French Baguette, Italian, or even an old package of hamburger buns...it's all good & will taste just fine.  I used old white buttermilk slices & stale slider buns for the top layer...it turned out perfectly.

*Second thing to note, if you don't have old stale bread...make some.  Lay the bread out in an even layer on a sheet pan and leave it uncovered on your counter overnight.  For a quicker fix, toast your bread in the oven until it is light-medium brown.  The main objective is for the bread to be dried out or toasted to ensure that it holds up nicely for the recipe.

Now onto the instructions, first you must make your french onion soup broth that will be assembled with the said Bread Butter & Cheese that this recipe is advertising.  Chopped or thinly slice your onions and heat 1 stick of butter in a large saute pan.  Once the butter is bubbling, toss in your onions, celery, parsley, garlic & fresh thyme, season with salt & pepper, & saute on high heat for about 5 min stirring constantly.  After that, turn your burner down to Medium Low, sit back, & continue to saute these onions until severely caramel-y brown...I say at least 30 minutes, but preferably an hour for richer onion goodness.  Think low & slow.  Make sure you keep an eye on them and stir them well to ensure no burnt bits.

After this is done, turn the heat back up and add your sherry wine.  Now reduce the wine & cook the onions for about 5 minutes.  Then add the beef broth & 2 cups of chicken stock.  Taste your broth, adjust seasonings if needed, & continue to cook for 20-30 min at least on low temperature.  Once done keep warm for assembly.

Make sure your oven is preheated to 350 degrees.

Spray or Butter a deep baking dish and begin to construct.

Now think lasagna when you are assembling this masterpiece.  With your 2nd stick of butter, begin to butter your bread and make a single flat layer covering the bottom of the dish.  Once the bottom of your dish is covered ladle an ample amount of the onions & the broth over the bread until all the bread
is soaked & speckled with caramel-y onion bits.  Then sprinkle with a good amount of cheese.  Repeat this process until you've used all the broth or bread & be sure to leave a good amount of cheese to top with! 

NOTE: If the bread goes all the way to the top of your dish, be sure to put a sheet pan underneath while baking for run off.  This dish will surely puff up & may overflow a bit if the broth bubbles in your oven more rapidly.  Don't worry though, a little overflow is normal, that's why the sheet pan tip is listed!

Bake your dish in the oven for approximately 30-45 minutes until all puffed up & golden brown.  Be sure to give the bake at least 10-20 minutes to settle before spooning this out, this will help the bake to settle & offer you a much easier time spooning out.  I like to spoon out the baked goodness and ladle with the hot chicken broth leftover.  This dish will warm you up from the inside out and remind you of all the reasons bread, butter & cheese make the world go round.

Comments

  1. This sounds wonderful...can't wait to try it! Thanks for the recipe!

    ReplyDelete
  2. Great to hear! Let me know how it turns out!

    ReplyDelete

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