Name: French Onion Soup
Prep time: 15 min
Cook time: 50 min
Ingredients: 1/2 Cucumber (sliced); 24 oz Water; Ice cubes; 2 Yellow Onion (sliced thin); 2 tsp Extra-virgin olive oil; 1 TBSP Butter; 1/2 tsp Sugar; Salt (to taste); 2 cloves Garlic (minced); 1/4 cup Chardonnay wine; 4 cups Beef broth; 1 Bay leaf; 1 tsp Fresh thyme (leaves); 1/4 tsp Black pepper; 2 TBSP Brandy ((optional)); 4 slices French bread (or baguette (1 inch thick)); 1/2 cup Gruyere cheese (shredded); sprinkle Parmesan cheese (grated); 2 Eggs; 2 slices Sourdough bread (lightly toasted); 1 TBSP Mayonnaise (as needed); 1/2 tsp Fresh dill (chopped); Salt (to taste); Black pepper (to taste); 1/2 cup Baby spinach; 2 slices Tomato; 1/2 TBSP Red onion (sliced thin)

French Onion Soup

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Prep Time: 15

Cook Time: 50

Servings:

Calories: 921kcal

Ingredients

Cucumber Water

1/2 Cucumber sliced
24 oz Water
Ice cubes

French Onion Soup

2 Yellow Onion sliced thin
2 tsp Extra-virgin olive oil
1 TBSP Butter
1/2 tsp Sugar
Salt to taste
2 cloves Garlic minced
1/4 cup Chardonnay wine
4 cups Beef broth
1 Bay leaf
1 tsp Fresh thyme leaves
1/4 tsp Black pepper
2 TBSP Brandy (optional)
4 slices French bread or baguette (1 inch thick)
1/2 cup Gruyere cheese shredded
sprinkle Parmesan cheese grated

Half Egg Salad Sandwich

2 Eggs
2 slices Sourdough bread lightly toasted
1 TBSP Mayonnaise as needed
1/2 tsp Fresh dill chopped
Salt to taste
Black pepper to taste
1/2 cup Baby spinach
2 slices Tomato
1/2 TBSP Red onion sliced thin

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Instructions

For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
Prep the soup ingredients per the instructions above.
Begin caramelizing the onions with olive oil and butter:
In a thick-bottomed pot, heat olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 10 minutes.
Increase the heat to medium-high. Add the butter and cook, stirring often, until the onions start to brown, about 20 minutes. (The amount of time will vary depending on your pot, stove, and onions.)
Sprinkle onions with sugar (to help with the caramelization) and salt. Continue to cook until the onions are well browned, about 10 more minutes. Add the minced garlic and cook for a minute more.
Deglaze the pot with wine and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the broth, bay leaves, and thyme. Bring to a simmer, cover the pot, and lower the heat to maintain a low simmer for about 10 minutes.
Cook Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil and cook for 8 minutes. Cool under cold running water.
Toast Bread: Lightly toast sourdough slices until golden and crisp.
Make Egg Salad: Peel and chop eggs. Mix with mayonnaise, dill, salt, and black pepper.
Assemble Sandwiches: Layer spinach, tomato, onion, and egg salad on bread slices. Top with the remaining bread.
Season the soup to taste with more salt and pepper. Discard the bay leaves. Add brandy if using.
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven broiler on low.
Brush both sides of the French bread lightly with olive oil. Toast until lightly browned, about 5 - 7 minutes. Remove from the oven.
Turn the toast over and sprinkle with the grated Gruyere cheese and parmesan. Return to the oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
To serve, ladle soup into a bowl and transfer cheesy toast onto the top of each bowl of soup.
(Alternatively, you can use individual oven-proof bowls.) Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put under the broiler until the cheese bubbles and is slightly browned.
Serve the French onion soup hot alongside the half egg salad sandwich and cucumber water.

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