today on the mini series we modernize a classic and scale it down to a palatable bite (and gulp!) jenna has created a delectable crouton-esque sandwichette that pairs perfectly with a caramelized onion tomato soup. in the heat of the summer the shooters can be replaced with a chilled gazpacho! yum! you can find the recipe below with a list of ingredients. we’d love to hear your feedback on this recipe and see what amazing modifications you’ve cooked up! now, let’s get to the mouthwatering pics!
Caramelized Onion & Tomato Basil Soup Shooters with Grilled Cheese Skewers
Makes 16 shooters
Stuff You Need
Soup
2 Tbsp butter
3 large sweet onions, sliced
1 tsp sugar
½ tsp crushed red pepper
28 oz. can crushed tomatoes (preferably San Marzano)
4 cups stock
1/3 cup basil, julienned
Salt and pepper, to taste
Croutons
4 Tbsp butter
3 cloves garlic, crushed
2 cups ciabatta bread, cubed
3 oz. gruyere cheese, cubed
Salt and pepper, to taste
How To
Melt the butter over medium heat in a large stock pot or Dutch oven. After the butter has melted,
add the onions, sugar, crushed pepper, salt and pepper. Turn heat to low and stir occasionally
until onions are a deep golden brown about an hour and a half. After the onions are done, add the
crushed tomatoes and stock and bring to a boil. Turn heat to medium low, and let simmer for 30
minutes.
Preheat broiler. Melt the butter in a sauce pan, and add crushed garlic. Stir until fragrant, about
30 seconds. Add cubed bread and mix until well incorporated. Place the pan under the broiler for
2 minutes until croutons are crisp and golden brown. Remove from oven and cool slightly.
Assemble skewers by sandwiching the gruyere cheese cube between 2 croutons.
Take off soup heat, add the chopped basil, and check for seasoning. Pour soup into double shot
glasses and add skewers. Serve immediately.
recipe by jenna schiedermayer, photos, layout and intro text by alex michael may
W E S E E R A I N B O W S 