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Chef Don's
Favorite Soup and Stock Recipes
Stuffed French Onion Soup
French
Onion Soup
Ends of French Bread
Baby Spinach and Roasted Red Pepper Stuffing
Herbed Goat Cheese
Gruyére Cheese, Sliced
Olive Oil, as needed
Fresh Thyme, still on the branch
Preheat broiler to high. Slice the ends of a French loaf off, about 3
inches long. Remove the interior of the French bread ends. Brush the
ends with olive oil and toast under the broiler until crisp. After the
ends have cooled fill with the spinach stuffing. Fill a oven proof
crock with French Onion Soup about 3/4 full. Place the stuffed bread
into the center of the soup. Place the Gruyére around the bread to
cover the soup, leaving the stuffed bread exposed. Place a dollop of
herbed goat cheese into the center of the stuffed bread. Place the
crock onto a pan and put under the broiler until the cheese is golden
brown. Remove from the broiler and place the crock onto a lined under
plate. Garnish with a branch of thyme and serve.
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