French Onion Soup Topped French Bread Pizzas And Salad With Dijon Vinaigrette Recipes

FRENCH BREAD PIZZA

Steps:

• Preheat the oven to 375 degrees F with one rack positioned at the bottom of the oven and another at the top.
• Cook the sausage in a medium skillet over medium-high heat, breaking up any clumps with a wooden spoon, until some of the fat has rendered and the sausage is brown, 6 to 8 minutes. Add the onions and cook, stirring occasionally, until slightly softened, about 2 minutes.
• Meanwhile, add the pizza sauce, garlic and thyme to a small saucepan. Heat over medium heat to let the flavors infuse while the sausage and onions cook.
• Line a rimmed baking sheet with parchment and arrange the bread on top, cut-side up. Spread the tops evenly with the pizza sauce, then sprinkle with the mozzarella. Divide the sausage mixture among the bread pieces, then top off with the green and red bell peppers and Parmesan.
• Bake on the bottom rack of the oven until the bread is crisp and the cheese is melted, about 10 minutes. Increase the oven temperature to 450 degrees F and move the baking sheet to the top rack. Continue to bake until the cheese is bubbling and the peppers are browned in spots, about 7 minutes.
• Serve immediately with crushed red pepper flakes and granulated garlic on the side.

FRENCH ONION BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

FRENCH BREAD PIZZAS

Steps:

• For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
• Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
• For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
• For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
• Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.

FRENCH ONION SOUP TOPPED FRENCH BREAD PIZZAS AND SALAD WITH DIJON VINAIGRETTE

Steps:

• 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.