As you all know, I conceptualize recipes all the time… sometimes they work out and sometimes they go horribly horribly wrong. In this instance, my idea didn’t go well it went GREAT! Honestly, I made an announcement to a house full of guests that I was a genius (which, I know is sort of rude but this special little bite is really so freaking delicious that you will proclaim the same thing in your kitchen “Rachel is a food genius!” Here’s how it came to pass… weeks ago I was watching a show on the Food Network and I saw a restaurant in NY that did a “deconstructed French Onion soup”. And I thought, “wow, that’d be a cool appetizer” so i dreamed up my own version. Here’s what you’ll need:
1 Packet of Lipton’s Onion Soup Recipe
1 Loaf of Asiago Cheese French Loaf (got this in the bakery department of the grocery store. Technically it could be french or sourdough but the asiago really set off the flavors with a nice tang)
1 Medium Yellow Onion chopped
1 Pack of Sliced White Mushrooms chopped
Flour (to make a roux)
PreHeat oven to 350.
Follow directions on your soup packets and create soup broth in stock pot. In a separate saute pan brown onions and mushrooms in some olive oil. Remove vegetables from pan and set to the side. Create a roux in your sauté pan by adding some flour to your existing olive oil remnants. Once your roux is complete add your soup broth to it (this will create a thick soup). Add in mushrooms and onions and allow everything to cookdown and thicken up on a low setting (about 15 minutes).
Cut asiago loaf into large cubes and lay into a roasting pan. Bake bread in the oven until it just begins to crisp (about 10 minutes). Remove bread from oven and cover with thickened soup mixture. Flip each bread cube so all sides are covered with soup. Cover the bread generously with shredded gruyere cheese and bake until cheese is bubbly and melted. Remove cubes from sauce and place on plate (like the photo above) and insert skewers so guests can easily grab them. Make a lot, these things go quickly!!