I almost forgot to make this one–and it’s a good thing I didn’t. I remembered mid-week, so I dutifully made sure I had enough onions and got some gruyère. I actually broke up the cooking of this dish into 2 nights, which worked well!
On Wednesday night, as I made some truly fabulous instant pot risotto, I also cooked down the onions on the stovetop. After the kid went to bed, I added the soup ingredients to simmer and then put it in the fridge when I went to bed. Next evening (Valentine’s Day) when I got home, I reheated the soup, shredded the cheese and toasted the bread in the warm oven, baked it all for 20 minutes and dinner was served (with a green salad on the side)! The kid eyed it askance and grumbled at first, but immediately upon tasting it said, “Mmmmmm, mama! Thank you so much for this delicious dinner!” The husband-type said it’s his favorite kind of dinner. Oh boy, was this tasty. Definitely a recipe not to miss!