(FOX 2) - The Empty Bowls fundraiser is an annual event that benefits food programs that service families in Detroit.
This year's fundraiser is on Friday, March 8 at Eastern Market. Last year the annual fundraiser, reached new heights when over 1,000 guests raised more than $96,000, to benefit the food programs at Cass Community Social Services (Cass). Cass serves over 700k meals to individuals and families in the city of Detroit each year.
Bonnie Mellos joined us in studio to tell us more about this year's event, along with Chef John Vermiglio from Grey Ghost. You can hear from them in the video player above, and get their cheesesteak soup recipe below.
5 lbs. Spanish Onion, Julienned
2 ea. Red Bell Pepper, Julienned
2 ea. Poblano Pepper, Julienned
8 ea. Garlic Clove, Minced
¼ c. Butter
¼ c. AP Flour
3 qts. Beef Stock
2 lbs. Shaved Ribeye
1 t. Black Pepper
¼ c. Soy Sauce
2 t. Worcestshire
1 t. Garlic Powder
1 t. Onion Powder
Bread for Crouton
5-6 slices Provolone Cheese
Method of Preparation:
In a crock pot on low heat, the nite before, combine the Spanish onions with a splash of olive oil, and add into crock pot in batches, until they cook down enough to fit them all in the pot. Add a pinch of salt to the onions, stir to incorporate and put lid on. Let cook for 10-12 hours, or until all of the liquid has evaporated and the onions are a caramel brown color.
In a large sauce pot over medium high heat, add the peppers, garlic and butter and allow to cook for 5-8 minutes. Once peppers have softened, add the beef stock and caramelized onions, bring it up to a boil and then reduce to a low simmer and allow to cook for 1.5-2 hours, stirring occasionally.
Add the remaining ingredients (except for the crouton and cheese), stir to combine. Allow to cook for another 5-10 minutes or until beef is cooked through. Taste soup and adjust seasoning and salt as desired. Ladle soup into oven safe crocks for service, top with croutons and then cheese and melt under broiler on high until cheese is golden brown. Serve Immediately.