Chronicles of This Mama

Ok so this is going to be quick and more for my own reference than to share with the world but trust me – this is worth the make.

Four white onions. Slice em up thin and sweat them in some salted butter. Let that go while you mix up your turkey meat with some panko, garlic Parmesan seasoning, and a ton of parsley. Now, with clean hands, add some water (eyeball it here – maybe about a cup) and some beef bouillon. Mix well and take about 1/3 of that and add it in with your meatloaf mixture. Add in some Gruyère and Swiss (half the bag if you snagged this from Aldi) and form into a football in the pan with your onion soup mixture. It doesn’t have to look pretty. Dump 1/2 of what is left from your cheese bag on top and bake at 375 until the whole house smells of delicious French onion soup. I always test with a meat thermometer and it took about 1.5 hours for the entire 3lb loaf to be cooked through.

Once it’s cooked top with the remaining cheese and let that get gooey and melty.

We enjoyed this with spinach (added right to the broth in the pan) and instant stuffing.

Delicious and a little different. Try it out and let me know what you think!!