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

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FRENCH ONION PIZZAS:
  • 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
    SALAD:
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    Directions

    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.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on July 23, 2012

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      Loved this recipe. But the cheeses are expensive, so I tried some others. Regular Swiss cheese tastes wonderful too!

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    • on December 16, 2011

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      Decadence. Total decadence. It was beyond delicious! The only reason I gave it 4 stars instead of 5 was because the Camembert was just too over the top. I spent almost an hour and a half getting the onions PERFECT (and they were! I also added about a teaspoon of anchovy paste at the beginning before adding the onions. They had a slight acidity from the sherry, richness from the butter, and a perfect balance of sweet and salty. But the uber creamy richness of the Camembert masked that perfect balance, and there wasn't enough acid to cut through it. And to work that hard for so long to have the perfection taken down a notch was a little disappointing. Next time I'll use just the Gruyere, or perhaps the Gruyere mixed with a little Parmigiano Reggiano. But hubby and I still gave it resounding, gutteral "mmmm's," so I highly recommend the recipe!

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