Wednesday, July 31, 2013

Fast and Flaky French Onion Soup Bowls


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French Onion Soup is a wonderful dish and great for a first course or main entrée.  I have enjoyed it during all four seasons and justly so, because of the soothing beef broth and tender yet subtle flavor of the simmered onions.  More so because of the fresh and aromatic French bread and the bubbly melted Provolone atop, creating a harmonious and incredible balance of hearty, crispy and melty, a virtual spoonful of nothing short of a taste-bud orgy!   Alas, I digress, LOL.  I came up with this take on the classic French fare during the same week I created the Broccoli and Cheese Mini Turnovers and the Chicken Cordon Bleu Roulades.  I had some flaky style biscuits left from my food lab making the turnovers and wanted to explore their possible uses further and arrived at the caption above.  The Le Crueset ramekins were a new purchase at the time and were dying to be used.  I immediately thought individual mini versions of French Onion soup, about 4 1/2 ounces each, the biscuits being perfect as per the size.
This recipe is a simple one with all the bells and whistles of the original form.  Convenience and ease of preparation is one of the major pluses of this dish.  All the ingredients can be purchased ready to go, so a fabulous starter or light meal is right at your fingertips.  My five year old Bronwyn liked the personal size of the soups, as well as the flaky biscuit and smothering cheese,  so much so that she forgot she that didn't "like onions"!  There is nothing quite like the more time consuming version, but I feel this recipe is a not too shabby and super fun second, enjoy!
Recipe:
1 roll flaky style refrigerator biscuits
1 10 oz. can condensed French Onion Soup
8 oz. Mozzarella and Parmesan cheese blend
Olive oil for drizzling
SPST
Prepare the biscuits according to package instructions, cutting the cooking time in half.
 Meanwhile, place soup in small saucepan and dilute as desired and bring up to  boil, then remove from heat.   
Ladle soup into desired vessel drizzled or sprayed with olive oil, to the halfway point.  Float a partially cooked biscuit atop the soup and mound an equal portion of cheese on each one.  Drizzle or spray again if desired.
Place back in oven on broil and cook until cheese is slightly golden and melting.  SPST.  Serve Immediately!
Servings depend on rate of dilution and the size and number of your ramekins, you can make as many or as little as you like!

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Smokinhotchef
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