This might not count as a recipe. It’s just too easy. My friend Mary Jane makes her French onion soup from left over pot roast made in her crockpot. I do that too but the other night we had beef stew. Carrots, potatoes, onions, mushrooms, and stew meat simmered in beef broth, sherry and a dash of brandy, served over bow tie noodles. It was so delicious we had very little left over, not enough for another meal. I got home late from work, took the stew out of the fridge and wondered how I could stretch this meal. Then I remembered I had a can of Progresso French Onion soup. I added that to the stew and while it heated up on the stove top, I toasted some sourdough bread, and grated cheese. Luckily, I had a wedge of gruyere in the fridge.
When the soup was just warm, I ladled it into two bowls, placed the bread on top then covered it with the cheese. I popped it in the oven until the cheese melted. Voila! Serve with a salad and a glass of red wine and you’ve got a delicious working woman’s meal in a matter of minutes.
Josie, in my new novel Take Me Home, may make her soups “out of scratch” as my younger daughter says, but I’m sure there is many a night she cheats, too.
After visiting the Art Institute, they stopped at a cozy pub with dark wood and a gas fireplace, sharing a large crock of French onion soup and warm buttery rolls. “Can you make this?” Andy asked, blowing on a big steaming spoonful. “Of course, more peasant food. Beef stock, onions, stale bread and good gruyere, doesn’t get much better than that. Did you know there’s a dish called slumgullion? It’s a stew you make from leftovers. I am the queen of slumgullion.” “You should write a cookbook . The Middle Class Mom’s Meals on a Tight Budget.”
Enjoy and Happy Reading!