French Onion Soup With Grilled Ham Cheese Sandwich French Style Recipes

CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)

Steps:

• Preheat oven to 200°C/390°F (180°C fan).

FRENCH ONION GRILLED CHEESE

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

FRENCH ONION SOUP WITH GRILLED HAM & CHEESE SANDWICH- FRENCH STYLE

Steps:

• 1. SOUP: In a heavy large pot heat 3T of veg oil and add the onions. Caramelize the onions for about 20 minutes with. Don't forget to stir in the 20 minutes. When the onions are caramelize add the beef stock, bay leaf, garlic, dried thyme and bring to boil for another 20 minutes. While it comes to a boil get your bowls ready and the broiler ready. Make sure that the bowls you use are clay or even metal. NEVER USE PLASTIC!! Place the bowls on a heavy duty baking sheet lined with foil. Turn on your broiler, over 500 degrees. When the soup comes to a boil. Stir and add black pepper and salt to taste. Ladle into the prepared bowls. Heat a frying pan big enough to hold all the slices on french bread. Add the one buttered side to the hot pan. Toast till lightly brown & place on the soup in the bowls, toast side up. Add the cheese as much as you want. Repeat till all the bowls of soup are done. Place in broiler for about 5 minutes till cheese it melted. Bring out, carefully to not to spill. Let sit for another 5 min. Ready to serve. Enjoy!!
• 2. SANDWICH: Place both slices, buttered side down, on a heated frying pan. Layer each side with your choice of cheese and place 4 slices of ham on both sides. Heat for about a minute, then fold over to make the sandwich. Place on a small baking sheet, spread Aioli over the top and add the fried egg (opt) with more cheese. Place in broiler for about 5 min, till cheese in melted. Serve. Enjoy.
• 3. Aioli 2 egg yolks 2 T dijon mustard salt & pepper extra virgin olive oil, about 1/2 C - 3/4 C Add all the ingredients to a steal bowl, except the oil. Whisk till frothy. The easiest way to whisk so the bowl does not move is to wet a dish towel and twist and make into a circle. Place the bowl in the middle of the circle and press down. The bowl should not move. With the oil in one hand and the whisk in another, drizzle oil into bowl and whisk at the same time to make the sauce thicken. This is a basic recipe for mayonnaise. At this point you can add anything.... wasabi, hot mustard, herbs, roasted onions, roasted garlic, horse radish, gherkins....... the list is endless.

FRENCH ONION SOUP GRILLED CHEESE

Steps:

• Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don't steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.
• Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.

CROQUE-MONSIEUR: CLASSIC FRENCH GRILLED CHEESE

Steps:

• Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
• Trim the crusts off of the bread, making the slices as square as possible.
• Spread both slices of bread with butter.
• Flip bread over and spread them lightly with Dijon mustard.
• In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
• Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
• Press both halves of the sandwich together.
• Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
• Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
• Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
• Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
• Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.

FRENCH ONION GRILLED CHEESE

Steps:

• Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
• Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

FRENCH ONION SANDWICHES

Steps:

• In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.