This unique twist based on the flavours of French onion soup is served here on toasted baguettes with a tasty side of salad.
Directions for: French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette
Ingredients
French Onion Pizzas1 stick (8 Tbsp) butter
1 tsp dried thyme
6 large yellow onions, very thinly sliced
2 fresh bay leaves
Kosher salt and freshly ground pepper
cup dry sherry
2 (10-oz) cans beef consomme
1 large or 2 medium loaves French bread, split horizontally and then halved crosswise to make 4 pieces
2 cups shredded Gruyere
12 oz ripe grated Camembert, sliced
Salad2 Tbsp white wine vinegar or white balsamic vinegar
1 Tbsp honey or 1 tsp superfine sugar
2 tsp fresh lemon juice
1 small shallot, grated
1 Tbsp Dijon mustard
cup EVOO
Kosher salt and freshly ground pepper
6 - 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts
Directions
French Onion Pizzas1. Heat the butter in a large high-sided skillet over medium heat. Add the thyme, onions and bay leaves and season with salt and pepper. Cook low and slow until deep caramel in color and very sweet, 35 to 40 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the consomme.
2. Preheat the oven to 400F.
3. Roast the bread in the oven. Top with the onion mixture and the cheeses. Return to the oven and bake until the cheese is melted and lightly browned.
Salad1. Combine the vinegar, honey, lemon juice and shallots in a large bowl and let sit for 5 to 10 minutes. Whisk in the mustard and then the EVOO; season with salt and pepper. Add the greens and toss to coat with the dressing.
2. Serve the pizzas with the salad.
Tips and Substitutions
The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen.
See more: Salad, Cheese, Bread, Beef, Herbs, Main, Vegetables