Leftover Onion Soup Au Gratin
We top our homemade onion soup from the other night with a piece of toasted bread and asiago and parmesan cheeses and broil for a delicious gooey alternative to the plain soup that we already enjoyed. Originally served as part of Almost French Onion Soup.
Ingredients
- 2 cups leftover onion soup
- 3 slices french baguette bread
- ¾ cup asiago cheese (freshly grated)
- 3 tablespoons Parmigiano-Reggiano cheese (freshly grated)
- fresh chives (cleaned and snipped)
Instructions
We start off by preheating our broiler to high. We warm our soup in the resealable plastic container in the microwave for a few minutes until hot.
Meanwhile, we put our three slices of baguette, which will fit in our 6-ounce ramekins, into the toaster oven and toast lightly.
We have already grated our asiago cheese with our box grater and the parmigiano with our fine grater. We mix these together in a bowl.
We divide our hot soup between three ramekins, put a piece of toasted baguette on top of each, and then divide up the cheese mixture. We put the three ramekins on a cookie sheet and put under the broiler for a few minutes until the cheese is melted and bubbling.
We are careful to remove each ramekin to a serving plate with tongs and a pot holder, and top with some of the chives.