RaceDay Recipes: French Onion Soup

Prep time: 5 minutes
Cook time: 10 minutes

Total time to the table: 15 minutes

I know. What am I thinking?  French Onion Soup is not fast and easy to make.  However, if you open a can, it's not complicated.  So, if you're heading out to the track in your RV, how can you have this light, warm, satisfying meal without sacrificing quality by eating something out of a can?

Think ahead.


My favorite recipe for making French Onion Soup is from AllRecipes. Sometime in the winter I find some free time for some great soup.  I make a double batch of the good stuff and freeze half of it. When we head out to the track, I just take the frozen treat with me.  While shopping for the week, I'm sure to add to the cart:

• 8 oz. of Swiss Cheese (The recipe calls for Gruyere. I'm not that much of a cheese snob, and can't really tell the difference.  At $12.00/lb I'm willing to go for the cheaper swiss.)

• 1 Baguette from the bakery.  The French bread is the right shape for making the big crouton.

At the track, leave the soup in the fridge until the day you want it, so you don't have to waste time defrosting.

Reheat the soup on the stove top.  Toast several 1" slices of the baquette in your oven. You don't need a toaster. Just toss it on the rack on your oven at 350 degrees for a few minutes until crispy and brown. If you don't toast the bread, it will soak up all the liquid in your soup AND collapse leaving an awkward presentation.

Turn the oven to Broil.

Fill individual oven-safe soup crocks with the warm soup. Leave about 1/2" at the top.
Top with toasted bread. Try to cover the entire top with the bread to provide a more even melting surface for the cheese.  Top crock with swiss cheese.  Let the cheese run over the rim--this will seal the soup into the crock.  Sprinkle with parmesan cheese.

Broil for 5 minutes--or until top is bubbly and a little brown.

Serve.

Remember, you don't have to eat hamburgers and hot dogs non-stop when hanging out at the infield.

Happy Racing!