Deconstructed French Onion Soup Sandwich Food

DECONSTRUCTED FRENCH ONION SOUP SANDWICH

Steps:

• In a skillet (preferably non-stick), caramelize the onion in 2 T. butter, adding more butter if necessary, over medium-low heat. Add a few grindings of black pepper and a few dashes of salt, and then the thyme and beef bouillon crumbles. It should take about 15 minutes, but the onions can be removed from the heat when they are medium brown and completely limp. Place the onion in a separate bowl and set aside, and wipe the skillet out with a paper towel. Place half the cheese on one slice of bread, bringing the cheese out to the breadcrust edges. Spread the cooked onion evenly on top, and then place the rest of the cheese on top of the onion. Place the second slice of bread on top, and thinly butter the top of the sandwich. Heat a tablespoon of butter in the skillet over medium-low heat. When it foams, place the sandwich in the skillet and press down on it with a spatula. Cover with a lid for 90 seconds. Turn the sandwich over to cook, press down again on it with the spatula, and cover again for another minute. Slide the sandwich onto a plate and cut into thirds. Serve at once.

BEST EVER FRENCH ONION SOUP

Steps:

• SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
• Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
• CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
• TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
• PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

FRENCH ONION SANDWICHES

Steps:

• In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.