December 1, 2006
RH Staff
Yield: 48 servings.
2 gal. water
1⁄2 cup chicken or vegetable soup base
36 oz. Classic Casserole® Scalloped Potatoes
4 oz. olive oil
4 lb. sweet onions, halved, very thinly sliced
1⁄4 cup sugar
48 slices toasted baguette
4 lb. shredded Gruyere cheese
In stockpot, bring water and soup base to boil. Whisk in seasoning packets. Stir in potatoes. Bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Heat oil in skillet over medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until tender and golden; stir into potato mixture.
To serve: Ladle soup into1-cup oven-proof ramekins. Top each with a baguette slice; sprinkle with 1⁄3 cup shredded cheese. Heat under broiler until cheese is melted and browned, 1 to 2 minutes.
BASIC AMERICAN FOODS
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