Something out of nothing

So the Chef had made a braised Pot Roast with Guinness Stout and the leftover stock was just too good to throw out.  What to do?  How about Deconstructed French Onion Soup !

All you need is Onions, Beef Stock, Swiss cheese and Bread.

Slice 4 large onions and saute in 1/4# (one stick) of butter until golden brown.   

Deglaze pan with 1 Cup of stock.  If  you don’t have Beef Stock you may substitute canned Beef Consume or Beef Soup Base. Bread should be a crusty Artisan (homemade Ciabatta).  Cut into 3/4″ slices and toast or broil both sides until brown.  Heat Stock to high simmer.

To assemble, place sliced Swiss cheese on toast and broil until melted.  Cut into dippable pieces.  Place toast, sautéed onions and a cup of stock on platter.  Eat, Dip, Slurp and Enjoy!  Something out of nothing. Beverage suggestion: Guinness Stout.

Ask Chef Rouler

Dear Chef,

Just wanted to ask your opinion on the menu I’m putting together for book club next week.  We generally do heavy appetizers and of course, wine.  We’re reading a book of short stories written by a Philadelphian, so obviously the theme is small and Philadelphia (like my apartment…get it?).  I’m making a cheesesteak crostini (flank steak/peppers/provolone) and ordering a tray of mini soft pretzels (very Philly).  I’m trying to decide if a cheese plate from DiBruno Brothers would be a. too much cheese and/or b. too discordant with the rest of the menu.  I think I’ll put out a crudite platter too just to break things up a bit.  Whaddaya think?

Katie in Philly

Dear Plummoxed in Philly,

Geez, just did some research on-line and Philly is only famous  for pretzels, cheese steaks and hoagies. So I guess you have it covered.  Before the research, I thought either Italian or seafood.
Best suggestion. Antipasto platter, best of both worlds, cheese, crudite, Italian, can have seafood added. DiBruno can probably make you up one if you don’t have the time to shop for all the items.

Go to and click on Hors d’oeuvres for further details. 
As always, Thank you for using
Asst to the Chef