Dreary Day French Onion Soup Alterations + Au jus and Roast Beef and Provolone Cheese on French Bread and Homemade Bread Croutons from Italian Bread.

Revised the French onion soup it was a recipe I made many years ago when first venturing out onto my own things and it was good I just needed to spruce it up a little bit! And here it is! Read all the way through to get the full recipes!

Homemade Bread Croutons

1 small loaf Italian Bread
3 teaspoons all-purpose seasoning
2 tablespoons of butter
1/8 cup of olive oil

Cut the Italian Bread into 1 inch squares and put into a large mixing bowl. Melt the olive oil and butter together. Pour evenly over the bread and sprinkle 1 teaspoon at a time of the all-purpose seasoning, tossing the bread after each teaspoon to get an even coat. Spread out in a large roasting pan or baking dish and toast it for 7 minutes at 400* Remove from heat and set aside to use.



Dreary Day French Onion Soup--Revised

(need oven safe serving bowls for this)

4 tablespoons of butter
1 Large Red onion, diced small
1 large yellow onion, diced small
3 cans of beef broth/stock
1 1/2 cups water
1 tablespoon of cooking sherry (I have used chardonnay instead)
2 teaspoons Worcestershire sauce
2 teaspoon pepper
pinch of dried thyme
2 1/2 teaspoon of salt
3 tablespoons of Bobs Red Mill All Purpose Gluten Free Flour
1 1/2 cups homemade bread croutons
Shredded mozzarella cheese enough to top the servings of soup

Melt butter in a large pot, once melted add the onions and cook until translucent, add all of the rest of the ingredients EXCEPT for the croutons, cheese and Bobs Red Mill Flour. Bring to a boil, then reduce heat and simmer. Take a little out and mix with the Bobs Red Mill and put back into the soup ( if planning to make the Au Jus take out the 1 1/2 cups before adding the bobs mix), cook until a little thicker, about 5 minutes. Divide evenly between serving bowls top with croutons and then the cheese. Broil until the cheese is melted and lightly brown. Sounds sooo yummy today!! How I can cheat with the onions is when I get done sautéing them I take about 90% of them and put them in a brand new nylon, tie a knot in it and then add all the other ingredients and continue with the recipe but when you put into bowls take out the nylon filled with onion. That way the flavor is still there and the onions are not.

Au jus Sauce
Take 1 1/2 cups of the French Onion Soup, before adding in the flour, and put in a medium sized pot. Smash and peel 1 garlic clove and put in it. Add in about 1lb of Roast beef, 2 teaspoons of salt and 2 teaspoons of pepper and cook until the roast beef is all lightly browned. Let rest in the juice until ready to make the sandwich.

The Roast Beef Sandwich

1 loaf of French Bread Presliced
1 package of Provolone Cheese
Roast Beef from above

Take the Roast Beef from the Au Jus sauce and place on one piece of the bread and a slice of Provolone on the other side. Melt a small tab of butter in a large skillet. Make up the sandwiches and lay out in the skillet, take a bowl, skillet or a press and press down on the sandwiches as they cook over medium low heat. After about 1.5-2 minutes flip and repeat to the other side. Serve with the Au Jus Sauce on the side to eat with the French Onion Soup. Or you can just dive in as is and make a smaller version of the french onion soup and turn it into Au Jus sauce. Delicious lunch! Have at it Foodies!!