WKYT - Chef Walter - Recipes

Tennessee Onion Soup Gratin Monday, May 16, 2011


Jennifer Beckman, Falls Church, VA
1st Place Winner National Cornbread Cookoff

8 slices bacon, cut crosswise into 1/2-inch pieces
3 large onions, halved and thinly sliced
1 TBSP sugar
1 lb Swiss chard, stems removed, sliced into 1/2-inch strips
1 15.5 oz can white beans, rinsed and drained
2 TBSP cider vinegar
¼ tsp crushed red pepper
4 cups low-sodium beef stock
4 cups water
½ tsp salt
¼ tsp pepper

Cornbread Topping:
1 6.5 oz pkg Martha White® Yellow Cornbread Mix
1 large egg, lightly beaten
3 TBSP unsalted butter, melted
2/3 cup milk
8 oz Monterey Jack cheese, cut into 1/2-inch cubes


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. Heat oven to 400 deg. Mix together cornbread mix, egg, butter and milk until blended. Fold in cheese cubes. Spoon over simmering soup. Bake 15 to 20 minutes or until golden brown. Serve with metal spoon, breaking through cheese crust and scooping soup and cornbread into deep bowls.


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