Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
Thanksgiving Stuffing French Onion Soup

Thanksgiving Stuffing French Onion Soup


It's officially soup season! And leftover season.. utilize them both in this comforting recipe. There aren't many smells more appealing than caramelizing onions. It's pretty much intoxicating, I think. I increased my stuffing recipe by x800 this Thanksgiving and we were lucky enough to have leftovers. It's always fun to see how everyone transforms their leftovers into something else! One of my favorites being the leftover sandwich. Last year I made waffles with the leftover stuffing and mashed potatoes which we then filled with mounds of turkey, cranberry sauce and gravy. Thanksgiving sandwich, upgraded.

This soup was a quick and easy way to use up the rest of my stuffing, except it's like a stuffing version 3.0. First its bread, then its stale bread, then its stale bread soaked in delicious liquids. For this soup you turn it back into stale bread and soak it in even more delicious liquids. You really can't go wrong, my friends. Caramelize some onions and then let them get to know each other for a long long time in some beef stock, white wine and other seasonings. The below recipe yields approximately one big bowl of soup. Increase as you wish, or use whatever you got left from the big turkey feast. Get cozy and enjoy.


Thanksgiving Stuffing French Onion Soup

Yields: Approximately 1 serving

1 Cup leftover stuffing
2 Medium to large yellow onions, sliced
4 TBSP butter
1 Bay leaf
1/2 TSP salt
1/2 TSP pepper
1/4 Cup sherry cooking wine
1/4 Cup white wine
2 Cups beef stock
3-4 Dashes worcestershire sauce or soy sauce
1 Cup melty cheeses of choice, I used a gruyere and parmesan blend
Chopped parsley for garnish

For the stuffing croutons:
1) Preheat the oven to 300 degrees F.
2) Arrange stuffing on a parchment lined baking sheet, breaking up the larger chunks if you desire.
3) Bake for 30-40 minutes or until the bread is dry and crunchy.

For the soup:
1) In a medium saucepan over med-low heat, cook down the sliced onions with the butter, bay leaf, salt and pepper for approximately 30 minutes until golden brown.
2) Deglaze the pan with the sherry and white wine. Make sure you get all the delicious brown bits stuck to the bottom! Let simmer for 10 minutes until the mixture turns a deep brown.
3) Add the beef stock, worcestershire or soy sauce and bring to a light boil. Reduce to a simmer and let it party for another 30 minutes, stirring occasionally.
4) Taste for salt, add more if desired. (Keep in mind the saltiness of your cheese!)
5) Transfer the soup to a broiler-safe bowl or crock. Add the stuffing croutons and top with your cheese.
6) Broil until the cheese begins to brown. Keep an eye on it!
7) Top with some fresh parsley and dig in.

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