French Onion Soup or Shooters

Instructions:

Place large BONMAT on a Large Perforated Baking Sheet and pre-heat oven to 400 degrees F.

1. Peel and slice the onions and leeks thinly, about 1/4 of an inch thick, and place them in a large bowl. Toss with the oil and season with French Pantry Roasted Garlic and Chive, Roasted Onion Red Pepper Herb Blend, a pinch of salt, and the French Pantry Traditional Balsamic.
2. Spread the seasoned onions evenly on the BONMAT, ensuring they are in a single layer for even roasting.
3. Add the garlic halfway through.
4. Roast for 30 to 40 minutes, stirring occasionally, about every 15 minutes.
5.  Roast until colored and caramelized, 40 to 50 minutes.
6. Remove from oven and place in a stock pot. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended about 30 minutes—season with salt and pepper. Remove the bay leaf and discard it.
7. To serve, preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 pieces of toasted bread, crostinis, or croutons in each bowl, sprinkle the cheese, and top with a little grated parmesan for added taste!
8. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes.                                                Serve immediately.

BONTIP: For French Onion shooters, place hot soup in a 3 to 4-ounce oven-proof container. Top with croutons and cheese, and place in a heated oven at 325 degrees for 3 to 4 minutes until the cheese is melted. Remove from oven and serve immediately.

Enjoy cooking and Baking from our BONCOOK kitchen to yours!