I know what you’re thinking. After a week of winter break with the kids, I’ve lost my mind and served dinner from the frozen food aisle.
Fear not! We ate literal garbage for dinner, not figurative. Last night’s dinner featured French onion soup, made almost entirely from food scraps that most people throw out. Nothing like a free meal.
To round out the meal, we feasted on homemade soft pretzels and salad. We were stuffed. And so was my wallet.
FRENCH ONION SOUP
8 cups odds & ends soup broth
1 sliced onion
3 cloves minced garlic
salt and freshly ground pepper to taste
leftover challah croutons
Prepare broth as directed. Preheat oven to 400 degrees. In a separate pot, saute onion and garlic in butter over medium heat until light brown (about 5 minutes). Add prepared broth and bring to a boil. Let simmer 10 minutes. While soup is simmering, prepare and toast croutons in the oven.
Pour soup in individual ceramic bowls that are oven safe and place them all on a baking sheet. Add a few croutons to each bowl and add a generous amount of mozzarella to each bowl. Bake the soup in the oven for 10 minutes.