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Main Dish

Tomato Soup and Grilled Cheese Croutons with Caramelized Onions and Cranberries


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Ingredients

For the tomato soup

2 tablespoons olive oil

1 Spanish onion, roughly chopped

5 cloves of garlic

60 oz can Italian tomatoes, chopped

1 tablespoon maple syrup

1 cup 2% condensed milk or creamy soy beverage for cooking

 

For the grilled cheese with caramelized onions and cranberries

2 tablespoons olive oil

1 red onion, halved, then finely sliced

1 tablespoon maple syrup

1/4 cup Patience Fruit & Co Whole & Juicy Dried Cranberries

8 thick slices country-style whole-grain bread

6 oz Cheddar cheese, sliced thin

butter

Preparation time 10 minutes
Cooking time 35 minutes Portions 4 to 6 servings

Tomato soup makes the ultimate comfort food. Here, it comes with a decadent grilled cheese – yum! A perfect pair starring our juicy cranberries in a compote of caramelized onions. You’ll never go back to the stodgy traditional version of tomato soup.

Ingredients

For the tomato soup

2 tablespoons olive oil

1 Spanish onion, roughly chopped

5 cloves of garlic

60 oz can Italian tomatoes, chopped

1 tablespoon maple syrup

1 cup 2% condensed milk or creamy soy beverage for cooking

 

For the grilled cheese with caramelized onions and cranberries

2 tablespoons olive oil

1 red onion, halved, then finely sliced

1 tablespoon maple syrup

1/4 cup Patience Fruit & Co Whole & Juicy Dried Cranberries

8 thick slices country-style whole-grain bread

6 oz Cheddar cheese, sliced thin

butter

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Steps

  1. Heat oil over medium heat in a large pan. Sauté onion and garlic over low heat for 10 to 15 minutes without letting them brown.

  2. Add tomatoes and maple syrup. Simmer for 20 minutes.

  3. In a blender, process soup ingredients until smooth. Add condensed milk. Return to heat to reheat soup. Add a generous amount of pepper and a little salt.

  4. Meanwhile, place second batch of olive oil and onions in large pan over low heat. Add salt and pepper and stir. Sauté onions for 15 minutes until caramelized without letting them turn brown or burn.

  5. Add maple syrup and cranberries. Stir and set aside.

  6. Place half the cheese slices on 4 slices of bread. Divide caramelized onions among sandwiches and add remaining cheese. Top sandwiches with second slices and butter outside of bread.

  7. Clean out the pan. Over medium heat in the same pan, brown two sandwiches at a time. Flip gently and keep cooking until cheese has melted, about 3 minutes per side.

  8. Cut grilled cheese crouton-size and serve on top of the soup if you like.

Recommendations

The soup can be made ahead of time, but the grilled cheese croutons must be made at the last moment.

Une filiale de Fruit d'or

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