Good times at Food Libraries!
I have just made a really intensely tasty French onion soup cake, adapted from here, which I would like to share with you now :D.
Ingredients:
A lot of onions, sliced very thinly
1 8 oz. can of Hunt's tomato sauce (I used the basil/garlic/oregano variety--they said use tomato puree, but I didn't find that or feel like whipping out the blender, so sauce seemed to work fine)
2 14 oz. cans of beef broth (lower-sodium is better)
A baguette (mine was a focaccia baguette, improbably enough)
Your favorite kind of shredded melty cheese (I had mozzarella, but cheddar or Swiss could be good)
Butter or comparable spread
Herbs and other seasonings (if you are unlucky enough not to have access to focaccia baguettes, whose existence was unknown to me prior to today)
Utensils:
A Crockpot
A toaster oven
Some kind of saute pan
Slice the baguette into little rounds (half an inch thick or less) and toast them lightly; after they're done, pull them out and spread a little butter on each of them. (I had Smart Balance spread, which seemed to get the job done right.) After you've done this, saute the onions for about 15 minutes or so over medium heat until they are soft and golden and kind of creamy. (Again, I used the Smart Balance stuff. Important: DO NOT let them burn.) Remove the onions from the heat and bring them over to Ye Olde Crockpot. You will then build three layers in this sequence: buttered bread, cheese to cover, onions, and tomato sauce. Be sure to leave a good few inches toward the top of the pot so you don't have spillover; it puffs up a bit in the oven and could make a hell of a mess if you're not careful. After the last layer is done, cover the whole thing with a handful of the cheese, and then pour in your beef broth so it just reaches the top of, but does not cover, the final cheese layer. Then put the Crockpot on high for at least an hour (so that the soup has been simmering for at least half an hour), uncovering it when the simmering starts. Everything should be good and melty by the end of that time. Remove the crock part from the Crockpot and bake the whole thing uncovered in a 350-degree oven for an hour until the top is golden brown and delicious (it'll look a bit like a frittata). Then, eet!
(It's really good and is not dildoes.)
Ingredients:
A lot of onions, sliced very thinly
1 8 oz. can of Hunt's tomato sauce (I used the basil/garlic/oregano variety--they said use tomato puree, but I didn't find that or feel like whipping out the blender, so sauce seemed to work fine)
2 14 oz. cans of beef broth (lower-sodium is better)
A baguette (mine was a focaccia baguette, improbably enough)
Your favorite kind of shredded melty cheese (I had mozzarella, but cheddar or Swiss could be good)
Butter or comparable spread
Herbs and other seasonings (if you are unlucky enough not to have access to focaccia baguettes, whose existence was unknown to me prior to today)
Utensils:
A Crockpot
A toaster oven
Some kind of saute pan
Slice the baguette into little rounds (half an inch thick or less) and toast them lightly; after they're done, pull them out and spread a little butter on each of them. (I had Smart Balance spread, which seemed to get the job done right.) After you've done this, saute the onions for about 15 minutes or so over medium heat until they are soft and golden and kind of creamy. (Again, I used the Smart Balance stuff. Important: DO NOT let them burn.) Remove the onions from the heat and bring them over to Ye Olde Crockpot. You will then build three layers in this sequence: buttered bread, cheese to cover, onions, and tomato sauce. Be sure to leave a good few inches toward the top of the pot so you don't have spillover; it puffs up a bit in the oven and could make a hell of a mess if you're not careful. After the last layer is done, cover the whole thing with a handful of the cheese, and then pour in your beef broth so it just reaches the top of, but does not cover, the final cheese layer. Then put the Crockpot on high for at least an hour (so that the soup has been simmering for at least half an hour), uncovering it when the simmering starts. Everything should be good and melty by the end of that time. Remove the crock part from the Crockpot and bake the whole thing uncovered in a 350-degree oven for an hour until the top is golden brown and delicious (it'll look a bit like a frittata). Then, eet!
(It's really good and is not dildoes.)