French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette Recipe

Name: French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (8 tablespoons) butter; 1 teaspoon dried thyme; 6 large yellow onions, very thinly sliced; 2 fresh bay leaves; Kosher salt and 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; 2 tablespoons white wine vinegar or white balsamic vinegar; 1 tablespoon honey or 1 teaspoon superfine sugar; 2 teaspoons fresh lemon juice; 1 small shallot, grated; 1 tablespoon Dijon mustard; 1/3 cup EVOO; Kosher salt and freshly ground pepper; 6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts

Servings: persons

1 stick (8 tablespoons) butter
1 teaspoon dried thyme
6 large yellow onions, very thinly sliced
2 fresh bay leaves
Kosher salt and 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
2 tablespoons white wine vinegar or white balsamic vinegar
1 tablespoon honey or 1 teaspoon superfine sugar
2 teaspoons fresh lemon juice
1 small shallot, grated
1 tablespoon Dijon mustard
1/3 cup EVOO
Kosher salt and freshly ground pepper
6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts

1
For the pizzas: Heat the butter in a large high-sided skillet over medium heat.
2
Add the thyme, onions and bay leaves and season with salt and pepper.
3
Cook low and slow until deep caramel in color and very sweet, 35 to 40 minutes.
4
Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon.
5
Stir in the consomme.
6
Preheat the oven to 400 degrees F.
7
Toast the bread in the oven.
8
Top with the onion mixture and the cheeses.
9
Return to the oven and bake until the cheese is melted and lightly browned.
10
For the salad: Combine the vinegar, honey, lemon juice and shallost in a large bowl and let sit for 5 to 10 minutes.
11
Whisk in the mustard and then the EVOO; season with salt and pepper.
12
Add the greens and toss to coat with the dressing.
13
Serve the pizzas with the salad.
14
Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal.
15
Reheat with a splash of water to loosen.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 stick (8 tablespoons) butter, 1 teaspoon dried thyme, 6 large yellow onions, very thinly sliced, 2 fresh bay leaves, and more.

Yes, French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette

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