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ONION - French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette
Nb persons: 4
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French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette Recipe courtesy Rachael Ray INGREDIENTS French Onion Pizzas: | |
1 stick (8 tablespoons) | butter |
1 teaspoon | dried thyme |
6 large | yellow onions, very thinly sliced |
2 | fresh bay leaves |
Kosher salt | |
freshly ground pepper | |
1/3 cup | dry sherry |
Two 10-ounce 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 ounces | ripe Camembert, sliced |
Salad: | |
2 tablespoons | white wine vinegar |
white balsamic vinegar, alternative | |
1 tablespoon | honey |
1 teaspoon | superfine sugar, alternative |
2 teaspoons | fresh lemon juice |
1 small | shallot, grated |
1 tablespoon | Dijon mustard |
1/3 cup | EVOO |
Kosher salt | |
freshly ground pepper | |
6 to 8 cups | chopped earthy or crisp greens, such as spinach, escarole and romaine hearts |
For the pizzas: 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.
Preheat the oven to 400 degrees F.
Toast 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.
For the salad: Combine the vinegar, honey, lemon juice and shallost 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.
Serve the pizzas with the salad.
Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen.
© 2012 Cooking Channel, LLC, All Rights Reserved.
Printed on August 15, 2012
Recipe uploaded with Shop'NCook for iPhone.
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