Most weeks it’s hard to find a crumb of leftover after , especially since my husband and I love hosting our friends for Shabbat dinner whenever we can.
But every few weeks or so we like to enjoy a quiet Shabbat just the three of us, and when this happens, there is inevitably part of a challah loaf leftover.
Of course, I make French toast. I make croutons, bread crumbs and even bread pudding. But sometimes a gal just wants to try something new.
I found this recipe from the Inventive Vegetarian and knew I wanted to use up some of my challah to finish off a rich bowl of French Onion Soup. Topped with bubbling, melted munster cheese and you have a Jewish version of this iconic soup. The onions make the soup sweet, and the richness of both the eggy challah and gooey munster cheese make each bite practically sinful
2 medium onions, thinly sliced
1 Tbsp olive oil
1 Tbsp butter
½ tsp sugar
1 ½ Tbsp all-purpose flour
½ cup white wine
6 cups vegetable stock
1-2 cups water
Salt and pepper to taste
6 pieces leftover challah
6 pieces sliced munster cheese
Special equipment: individual ramekins
Heat the oil and butter in a large pot over medium-low heat.
Add onions and allow to cook for 12-15 minutes. Don’t worry about fussing with them too much right now, you will be stirring later.
After 15 minutes, add the sugar and stir. Allow the onions to caramelize for the next 30 to 40 minutes, stirring frequently. If the onions are getting crispy make sure to lower the heat.
After the onions are fully caramelized, sprinkle the flour over them and cook for about three minutes, continuing to stir.
Next, add the wine, deglazing the bottom of the pan as you stir.
Add the stock and the water, continuing to stir. Add salt and pepper to taste. Bring the soup to a simmer and allow to cook another 30 minutes.
Add several ladles full of soup to each individual ramekin.
Toast your challah pieces and place on top of soup. Add a slice of Munster on top of challah round and place under the broiler for 3-5 minutes, or until cheese is bubbling and just beginning to brown.
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.