Ingredients
French Onion Soup
- 2 slices French bread
- 1 TBSP Unsalted butter
- 1 large Onion thinly sliced
- 2 cloves Garlic minced
- 4 cups Beef broth
- ½ tsp Dried thyme
- Salt to taste
- Black pepper to taste
- ½ cup Gruyère cheese shredded
Cucumber Water
- ½ Cucumber sliced
- 24 oz Water cold
Egg Salad Sandwich
- 2 Eggs
- 2 slices Sourdough bread lightly toasted
- 2 TBSP Mayonnaise use as needed
- 1 tsp Fresh dill chopped
- Salt to taste
- Black pepper to taste
- 1/2 cup Baby spinach
- 2 slices Tomato
- 1 TBSP Red onion sliced thin or shaved thin
Instructions
- Prepare the ingredients as instructed above.
- Toast the french bread. Then set aside.
- Melt the Butter: In a medium pot, melt the butter over medium heat.
- Sauté the Onions: Add the sliced onion and sauté until caramelized, about 15 - 20 minutes, stirring occasionally.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 - 2 minutes until fragrant.
- Add Broth and Thyme: Pour in the beef broth and add the dried thyme. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Season with salt and pepper to taste.
- Infuse Cucumber Water: In a pitcher, add thinly sliced cucumber to cold water. Stir well and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare Egg Salad: Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).
- Toast the bread until lightly golden brown.
- Take the eggs out of the water and run them under cold water to cool them.
- Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.
- Preheat the oven broiler.
- Assemble Soup for Broiling: Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted French bread and sprinkle the shredded Gruyère cheese generously over the bread.
- Broil Soup: Place the bowls under the broiler for 2 - 3 minutes, or until the cheese is melted and bubbly.
- Assemble Sandwich: While the soup is broiling, assemble the egg salad sandwich. Layer the bread with spinach, tomato, onion, and egg salad on bread. Cut in half.
- Serve: Remove the soup from the oven and let it cool slightly before serving. Serve the French onion soup alongside half of the egg salad sandwich and cucumber water.
Nutrition
Calories: 508kcal | Carbohydrates: 26g | Protein: 26g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 221mg | Sodium: 2335mg | Potassium: 730mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1732IU | Vitamin C: 15mg | Calcium: 484mg | Iron: 4mg

Egg Salad Sandwich
Ingredients
French Onion Soup
- 2 slices French bread
- 1 TBSP Unsalted butter
- 1 large Onion thinly sliced
- 2 cloves Garlic minced
- 4 cups Beef broth
- ½ tsp Dried thyme
- Salt to taste
- Black pepper to taste
- ½ cup Gruyère cheese shredded
Cucumber Water
- ½ Cucumber sliced
- 24 oz Water cold
Egg Salad Sandwich
- 2 Eggs
- 2 slices Sourdough bread lightly toasted
- 2 TBSP Mayonnaise use as needed
- 1 tsp Fresh dill chopped
- Salt to taste
- Black pepper to taste
- 1/2 cup Baby spinach
- 2 slices Tomato
- 1 TBSP Red onion sliced thin or shaved thin
Instructions
- Prepare the ingredients as instructed above.
- Toast the french bread. Then set aside.
- Melt the Butter: In a medium pot, melt the butter over medium heat.
- Sauté the Onions: Add the sliced onion and sauté until caramelized, about 15 - 20 minutes, stirring occasionally.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 - 2 minutes until fragrant.
- Add Broth and Thyme: Pour in the beef broth and add the dried thyme. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Season with salt and pepper to taste.
- Infuse Cucumber Water: In a pitcher, add thinly sliced cucumber to cold water. Stir well and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare Egg Salad: Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).
- Toast the bread until lightly golden brown.
- Take the eggs out of the water and run them under cold water to cool them.
- Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.
- Preheat the oven broiler.
- Assemble Soup for Broiling: Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted French bread and sprinkle the shredded Gruyère cheese generously over the bread.
- Broil Soup: Place the bowls under the broiler for 2 - 3 minutes, or until the cheese is melted and bubbly.
- Assemble Sandwich: While the soup is broiling, assemble the egg salad sandwich. Layer the bread with spinach, tomato, onion, and egg salad on bread. Cut in half.
- Serve: Remove the soup from the oven and let it cool slightly before serving. Serve the French onion soup alongside half of the egg salad sandwich and cucumber water.
Nutrition
Calories: 508kcalCarbohydrates: 26gProtein: 26gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 221mgSodium: 2335mgPotassium: 730mgFiber: 4gSugar: 7gVitamin A: 1732IUVitamin C: 15mgCalcium: 484mgIron: 4mg
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