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1  carton BAF Scalloped Potato Casserole
1/4  cup Olive oil
4  lb Sweet onions, halved, sliced thin
1/4  cup Sugar
2  gal Boiling water (190°-212°F)
1/4  cup Vegetable soup base
40  each Baguette slices, toasted
2  lb Gruyere cheese, shredded


  1. Heat oil in large skillet over med-low heat, stir in onions and sugar. Cook, stirring occasionally, until onions are evenly browned, about 40 min., remove from heat, set aside.
  2. Meanwhile, boil water and soup base in a large stock pot. Whisk in seasoning packets until well combined.
  3. Stir in potato slices, bring to boil, reduce heat and cook at a simmer, stirring occasionally, until potatoes are tender, about 20 min. Stir onions into soup. Heat broiler to high.
  4. Ladle soup into 1-cup oven-proof ramekins. Top each with a baguette slice; sprinkle with 2 Tbsp shredded cheese. Broil until cheese is melted and browned and serve.
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