Brandied Onion Soup With Croque Monsieur Croutons Recipes

FRENCH ONION SOUP WITH GOLDEN CROQUE MONSIEUR

Steps:

• In a large saucepan, melt butter on low until foaming. Cook onions for 15-20 minutes until caramelised. Add garlic, then cook for 4-5 minutes.
• Pour in wine and simmer for 4-5 minutes until wine is almost completely evaporated.
• Add stock and bring to the boil on high. Reduce heat to medium, then simmer, uncovered, for 12-15 minutes.
• Spread half the bread slices with Dijon mustard. Top with ham, mozzarella and remaining bread. Butter outsides of sandwiches, then pan-fry for 1-2 minutes on each side. Alternatively, toast in a sandwich press until golden and crisp.
• Serve soup sprinkled with chopped chives and accompanied with hot croque monsieur.

CROQUE MONSIEUR SOUP

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown. Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
• Stir in cream cheese; stirring constantly with whisk until smooth. Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
• Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
• Serve soup topped with bread slices and cornichons.

FRENCH ONION SOUP WITH CROQUE MONSIEUR CROûTONS

Steps:

• To make the French onion soup, heat the butter in a saucepan and add the onions, lardons, thyme, garlic and bay leaf. Cook covered for 20 minutes over a low heat until the onions are soft. Stir in the yeast extract and cook for a minute. Stir in the flour and whisk in the stock. Bring to the boil, season with salt and pepper, reduce the heat and simmer for 5-10 minutes.
• To make the Gruyère croûtons, melt the butter in a saucepan and then stir in the flour. Slowly whisk in the milk and cream. Add most of the grated cheese and stir until melted. Season with salt and add the cayenne pepper. Leave to cool.
• Lightly toast the bread on both sides. Brush half the slices with Dijon and mayonnaise. Add some ham, cheese slices and then sandwich with the remaining slices of bread. Top with the béchamel and remaining grated cheese. Preheat the grill to hot and cook until melted and golden.
• Serve the soups in bowls, with a croûton in each soup and the rest alongside.