Tennessee Onion Soup Gratin

Tennessee Onion Soup Gratin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Soup

  • 8

    slices bacon, cut crosswise into ½-inch pieces

  • 3

    large onions, halved and thinly sliced

  • 1

    tablespoon sugar

  • 1

    pound Swiss chard, stems removed, sliced into ½-inch strips

  • 1

    (15.5 oz.) can white beans, rinsed and drained

  • 2

    tablespoons cider vinegar

  • ¼

    teaspoon crushed red pepper

  • 4

    cups low-sodium beef stock

  • 4

    cups water

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • Cornbread Topping

  • 1

    (6.5 oz.) package Martha White® Yellow Cornbread Mix

  • 1

    large egg, lightly beaten

  • 3

    tablespoons unsalted butter, melted

  • cup milk

  • 8

    ounces Monterey Jack cheese, cut into ½-inch cubes

Directions

1. HEAT Lodge® 5-quart Dutch oven over medium heat. Cook bacon until crisp. Remove with slotted spoon to paper towels to drain. Add onions and sugar to bacon drippings. Cook, stirring frequently, until onions are caramelized, about 20 minutes. Add chard, white beans, bacon, vinegar and red pepper. Add beef stock and water. Bring to a low simmer over high heat. Reduce heat and simmer, uncovered, 20 minutes. Add salt and pepper. 2. HEAT oven to 400º F. Mix together cornbread mix, egg, butter and milk until blended. Fold in cheese cubes. Spoon batter over simmering soup. Place in oven. Bake 15 to 20 minutes or until topping is golden brown. Serve with metal spoon, breaking through cheese crust and scooping soup and cornbread into deep bowls.


Nutrition

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