France. We were spoiled enough to spend several dream-like days walking through its cobblestone roads and peeking inside every bakery window.
I should be feeling extremely grateful for the opportunity and the memories it provided, right?
Right. I agree. And I do. Except that I want to go back.
Sure, I’d love to walk through and stare at the endless paintings inside the Lourve again. Or watch the Eiffel Tower light-up while I cross the Siene River, holding hands with my husband.
But the reason I really want to go back.
Everywhere I looked there were people walking with French baguettes. In the morning with their espresso and newspaper. In the afternoon with a few slices of meat and cheese in between. In the evening poking out of their brief cases and designer bags while they walk home. At least they know a good thing when they have it.
I won a giveaway several months ago. In the mail, arrived this nearly 5 lb. book filled with bread recipes I could not wait to try.
There was only one problem. I couldn’t follow the recipes. Everything was written in pounds, ounces and grams.
I did what any sensible almost-30-year-old would do. I asked my husband to tell my mom I wanted a kitchen scale for Christmas
Yes, I requested an entirely new kitchen appliance for one cookbook. The pictures were that drool-worthy.
It was so worth it. I have never made a bread this fluffy and close-to-form of the actual crispy and chewy baguettes we ate in France and now I have over 300 more pages to get lost in.
The only part of having delicious French bread? Having this French Onion Soup topping to serve with it. (I have to apologize because I planned to convert the measurements into cups and teaspoons, so that you wouldn’t have to wait until Christmas as well. But I got distracted by the magic happening in the kitchen. Oops.)
However, what makes this dish completely stand out was the toppings. So you could take a short-cut and buy French bread from your local bakery. However you get the bread, you need to make this topping to eat it with.
French Onion Soup Tartines
Adapted from Vegetarian Times
Keywords: saute appetizer side vegetarian cheese French
- 2 tbs. olive oil
- 3 large onions, sliced
- 2 tbs. white wine
- 2 cups low sodium chicken or vegetable broth
- 1/2 tsp. honey
- Thyme, to taste
- Salt and pepper, to taste
- 1 French baguette, cut into thick slices
- 2 oz. Gruyere cheese, grated
1. Heat olive oil in large saucepan over medium heat. Add onion and cover. Let cook about 15-20 minutes, stirring occasionally, until onions have begun to brown. Add wine and cook 1 to 2 minutes, until wine has mostly evaporated.
2. Stir in broth, honey and thyme; season with salt and pepper. Partially cover and lower heat; simmer 10-20 minutes, until most of liquid has evaporated.
3. Preheat oven to broil. Place sliced bread on baking sheet (I recommend placing foil under bread for easy clean-up). Spread heaping tablespoon over each slice of bread and top with grated cheese. Broil 2 to 3 minutes, or until cheese bubbles and begins to brown. Serve warm and enjoy!
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~What is your favorite ethnic type of food?