I am looking forward to a few new participants courtesy of The Daily Meme. Make sure you tell your friends and readers about Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic). Don’t forget to leave me a comment. Thanks for participating.
French Onion Soup – From “Fix, Freeze, Feast,” Storey Publishing
10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup) Place onion halves cut side down and slice into 1/2 -inch stripes.
Heat oil and butter in a large stockpot over medium heat. Add onions and salt. Cook, stirring frequently, for 1 hour. Reduce heat if onions begin to brown. Add bouillon, Worcestershire sauce, garlic and pepper; cook, stirring, 10 minutes longer. Cool.
Divide cooled onion mixture among the unlabeled 1-gallon freezer bags. Seal bags.
Into each of the sandwich bags, measure 1 cup cheese. Seal bags.
Into each of the five labeled 1-gallon freezer bags, place one bag of onion mixture, one bag of cheese and 4 slices of French bread. Seal and freeze.
To cook one batch of soup:
Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.Per serving: 320 calories; 19 g fat (9 g saturated fat; 53 percent calories from fat); 27 g carbohydrates; 39 mg cholesterol; 892 mg sodium; 12 g protein; 4 g fiber.