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6 answers 278 views
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amysarah

amysarah is a trusted home cook.

added 7 months ago

Nope. It will probably taste even better the next day. Just reheat gently, and wait until serving time to top it with croutons/cheese (if you're serving it the traditional way.)

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Andrea Nguyen

Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.

added 7 months ago

Bet that's what a restaurant does! You can probably make the soup days in advance (even freeze it for a month), then reheat and assemble to bake. Cool it partially covered to lessen evaporation.

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ktr
added 7 months ago

I do this frequently. I either make the soup and then add the croutons and cheese when reheating it, or I caramelize the onions ahead of time and then reheat them with the liquid portion of the soup.

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added 7 months ago

Thanks to everyone for their answers. I really like the idea of getting the onions out of the way in advance and then making the soup from that point the next day.

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ktr
added 7 months ago

It also means you can make extra onions and you only have to freeze the leftover onions and not the soup, thus saving freezer space!

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added 7 months ago

I caramelize my onions in the crock pot on low for at least 12 hours or so until they're nice and brown - you can do longer if you want. Then add the stock and cook as normal. This would facilitate doing the actual soup the next day. I don't have a good broiler so I toast bread slices and cheese in the oven the top the soup bowls, instead of doing the bowls under the broiler.