FRENCH ONION & CHESTNUT SOUP BAKE

Some soup to share. Quite literally. Just put the casserole dish on your table, and let your family help themselves. Win-win!

Ingredients:

2 onions, sliced thinly

4 garlic, sliced thinly

4-5 tablespoons oil, for sauteing

1 tablespoon sugar

1 ½ tablespoon salt

1 3 oz. bag chestnuts, sliced (optional)

1 1/2 tablespoons flour

3 cups water

1 tablespoon chicken soup mix

2 tablespoons onion soup mix

½ teaspoon black pepper

¼ cup Tuscannini white cooking wine

7-8 slices of mini baguettes (about 1-inch thick)

1 ½ cups shredded mozzarella or gouda cheese

Directions:

1. In an 8 qt. pot over medium-low heat, heat oil. Add the onions, garlic, sugar, and salt, and cover the lid. Let cook for about 25 minutes until soft and caramelized (stir once or twice mid-cooking).

2. Add the sliced chestnuts and cook for an additional 2-3 minutes. Add the flour, water, chicken soup mix, onion soup mix, black pepper, and white wine and stir well until combined.

3. Let the soup simmer for 30 minutes.

4. Preheat oven to 375° and bake the baguette slices on a sheet pan for about 8-10 minutes until golden and crisp.

5. Taste the soup and season with additional salt and pepper to taste.

6. Pour the soup into a casserole dish or individual ramekins. Place baguette slices on top of the soup and generously sprinkle with shredded cheese.

7. Broil for about 4-5 minutes until cheese is golden and bubbling. Serve (Be careful- the ceramic bakeware gets very hot).