Name: Soupe à l'oignon Tartine (Open-Faced Sandwich)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs large yellow onions (thinly sliced); 2 tbsp butter; 1 tbsp olive oil; 0.5 cup red wine (dry); 3 pcs fresh thyme sprigs; 4 pcs rustic bread (thick slices, such as sourdough or pain de campagne); 200 g gruyère cheese (shredded); 4 cup beef broth (hot, for dipping); salt (to taste); black pepper (to taste)

Golden-brown toasted bread is piled high with rich, savory French onion soup and topped with melted Gruyere cheese, creating an inviting and delicious open-faced sandwich.

Prep: 20 min • Cook: 55 min. Deconstructed French onion soup in an open-faced sandwich format. This innovative dish features savory caramelized onions and melted Gruyère cheese generously piled atop toasted rustic bread, served alongside a rich beef broth for dipping, capturing all the classic flavors in a delightful new presentation.

Preparation time: 20 min
Cooking time: 55 min
Total time: 1 hr 15 min
Servings: 4

Instructions

Caramelizing Onions

1In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat.
2Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 40-50 minutes, or until deeply golden brown and caramelized. The key is low heat and patience to achieve maximum sweetness.
3Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid has mostly evaporated. Stir in the fresh thyme sprigs.

Assembling the Tartines

1Preheat your oven's broiler to high. Arrange the slices of rustic bread on a baking sheet.
2Lightly toast the bread under the broiler until just golden, about 1-2 minutes per side. Watch carefully to prevent burning.
3Evenly spread the caramelized onions over each slice of toasted bread. Top generously with shredded Gruyère cheese.
4Return the tartines to the broiler and cook for 2-4 minutes, or until the cheese is melted, bubbly, and slightly golden. Season with freshly ground black pepper.

Serving

1Serve the Soupe à l'oignon Tartines immediately, alongside individual bowls of hot beef broth for dipping.

Instructions

Caramelizing Onions

1In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat.
2Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 40-50 minutes, or until deeply golden brown and caramelized. The key is low heat and patience to achieve maximum sweetness.
3Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the liquid has mostly evaporated. Stir in the fresh thyme sprigs.

Assembling the Tartines

1Preheat your oven's broiler to high. Arrange the slices of rustic bread on a baking sheet.
2Lightly toast the bread under the broiler until just golden, about 1-2 minutes per side. Watch carefully to prevent burning.
3Evenly spread the caramelized onions over each slice of toasted bread. Top generously with shredded Gruyère cheese.
4Return the tartines to the broiler and cook for 2-4 minutes, or until the cheese is melted, bubbly, and slightly golden. Season with freshly ground black pepper.

Serving

1Serve the Soupe à l'oignon Tartines immediately, alongside individual bowls of hot beef broth for dipping.

Nutrition Information

Calories: 550 kcal
Protein: 25 g
Fat: 28 g
Carbs: 50 g

Nutrient	Per serving
Calories	550 kcal
Protein	25 g
Fat	28 g
Carbs	50 g

Tips

For perfectly thin onion slices, use a mandoline. This ensures even caramelization and a better text
Don't rush the caramelization process; it's what develops the deep, rich flavor of the onions.
For an extra touch, garnish the broth with a sprinkle of fresh chives or parsley.