Leftover Stuffing French Onion Soup
As I’m cooking my way through Cravings 2 I’m realizing that so many of Chrissy’s recipes remind me of other dishes that I love and make often. I decided to start sharing some of my own recipes that are inspired by the book-of-the-moment. Today’s recipe is brought to you by Chrissy’s French Onion Soup. Read on for my recipe for French Onion Soup, Thanksgiving leftover style!
I can’t believe Thanksgiving is this week! I am READY. I braved the Sunday morning grocery store madness and got all my ingredients. I have Thursday’s menu all planned out but I’m already thinking about what to do with the leftovers. This isn’t usually a thing in our house, but if you happen to have any leftover stuffing, I have your fix! I love making this soup a couple days after Thanksgiving because it’s an easy, (somewhat) light dinner and you get to use up a bunch of leftover ingredients. Use the last few onions in your stash, tie up a bundle of the remaining fresh herbs, toss in the rest of that bottle of wine and make this delicious french onion soup. The best part is you use the leftover stuffing from Thanksgiving to make deliciously flavorful, crunchy croutons to put on top of the soup! What’s your favorite leftovers recipe!? Let me know here or on Instagram.
Leftover Stuffing French Onion Soup
Serves: Four as an app, two as a meal
Total Time: Approximately 2 hours
2-4 Cups leftover stuffing
4 Medium onions, sliced
8 TBSP (1 stick) butter
1/2 TSP Salt
1/2 TSP Cracked black pepper
Handful of fresh herbs like thyme, rosemary and sage, tied in a bundle with kitchen twine
1/4 Cup dry, not fruity wine, white or red
2 TBSP Soy sauce
2 TBSP Pomegranate molasses
4 Cups beef stock
1-2 Cups melty cheese of choice, I used a gruyere and parmesan blend
Chopped parsley for garnish, optional
For the stuffing croutons:
1) Preheat the oven to 400 degrees F. Line a baking sheet with foil, and gather 2-4 soup crocks or mini dutch ovens. (Chrissy’s little baby cast iron dutch ovens are PERFECT for this!)
2) Arrange the stuffing on a cutting board and squeeze it all together to make one large dense-ish rectangle. Using a cookie cutter or top of a glass, cut out circular ‘stuffing patties’ roughly the size of your ramekins and carefully transfer to a lined baking sheet.
3) Toast the stuffing in the oven until it’s dry and crunch, anywhere from 30-60 minutes depending on the size of your patties and the moisture of your stuffing.
4) Remove from the oven and set aside.
For the soup:
1) In a large dutch oven, cook down the sliced onions with the butter, herb bundle, salt and pepper over medium-low heat until caramelized, approximately 45-60 minutes.
2) Deglaze the pan with the wine. Make sure you are scraping up all the delicious brown bits! Cook the onions and the wine for 8-10 minutes.
3) Add the soy sauce and pomegranate molasses. Stir to combine, and cook for another 3-4 minutes until very fragrant. Keep scraping up all those brown bits.
4) Add the beef stock and bring to a light boil. Reduce to a simmer, cover, and let it party for another 30 minutes.
5) Transfer the soup to four broiler-safe cocks or mini dutch ovens. (Depending on what cheese I use, I will sometimes coat the rim with a little butter to ensure the cheese doesn’t stick too much. Gruyere is pretty oily so I skipped it this time.)
6) Add the stuffing croutons and top with the shredded cheese.
7) Broil until the cheese begins to brown- keep an eye on it! Times will vary.
8) Top with fresh parsley if desired and serve piping hot.