French onion soup pizza with salad and Dijon mustard vinaigrette

Votes: 2

How to Make - French Onion Pizza Soup with Salad and Dijon Vinaigrette

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

In this recipe, Rachel Ray uses classic French onion soup ingredients, but serves them not in a bowl, but on slices of French bread. A mound of sherry-braised onions and two types of cheese create a luxurious dish you can eat with your hands, like a pizza. Voila!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French Onion Pizzas:

6 large onions, thinly sliced into half rings
1 large or 2 medium loaves of French bread, cut in half horizontally and then crosswise to make 4 pieces
110 g (8 tbsp) butter
1 teaspoon dried thyme
2 fresh bay leaves
Coarse salt and freshly ground black pepper
1/3 tbsp. dry sherry
2 cans (280 g) of beef consommé (strong meat broth)
2 cups coarsely grated Gruyere cheese
340 g slices of aged Camembert cheese

Salad:

1 small shallot, grated
2 tablespoons white wine vinegar or white balsamic vinegar
1 tbsp. honey or 1 tsp. powdered sugar
2 tsp fresh lemon juice
1 tbsp Dijon mustard
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
6-8 cups chopped greens with coarse or crisp leaves, such as spinach, endive, or romaine lettuce

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the pizzas: In a large skillet with high sides, heat the butter over medium heat. Add the thyme, onion, and bay leaves, season with salt and pepper. Cook over low heat until richly caramelized and sweetened, 35-40 minutes.

Deglaze the pan with sherry, stirring and scraping up any browned bits from the bottom with a wooden spoon. Add the consommé.

Preheat oven to 205°C.

Toast the bread in the oven. Top with the onion mixture and cheese. Return to the oven and bake until the cheese is melted and golden brown.
Prepare the salad: In a large bowl, combine the vinegar, honey, lemon juice, and shallot and let sit for 5-10 minutes. Stir in the mustard, then the olive oil, salt, and pepper. Add the herbs and toss with the dressing. Serve the pizzas with a side salad.

Culinary advice: The onion filling can be prepared ahead of time, covered, and refrigerated. Reheat by adding a little water to prevent the mixture from becoming too dry.

Categories:

recipe / Appetizers / Sandwiches / Salads / Leafy salads / Rachael Ray / A week in one day

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