Recipes

Take your craving into the kitchen.

Chateau Blanche Onion Soup

Finalist

10 White Castle hamburgers
4 tbsp. (1/2 stick) of butter or margarine
4 large onions, peeled, halved, and thinly sliced
1/2 tsp. sugar
4 14 1/2 oz. cans of beef broth
1 cup grated Swiss or Gruyere cheese
1/4 cup grated parmesan cheese

Preheat oven to 450 degrees. Separate burgers, removing pickles. Dice burgers and onions very fine. Cook butter, onions, sugar and diced burger/onion mixture in a large soup pot over a medium heat, stirring frequently, until onions are soft-about 15 minutes. Add beef broth and simmer for approximately 10 minutes. While soup is simmering, place remaining hamburger buns on baking sheet and place in oven until well toasted. Once toasted, place half of a bun in the bottom of oven-proof soup bowls or ramekins. Ladle hot soup into bowls until half full. Top each with half of hamburger bun. Sprinkle top of each bowl with mixture of cheeses used. Place on baking sheet and bake for 10 minutes, or until cheese is lightly browned and melted.

Submitted by Marie Gowan of North Vernon, IL