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Soupe à l'oignon Tartine (Open-Faced Sandwich) - Image 1

Soupe à l'oignon Tartine (Open-Faced Sandwich)

French cuisine
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Soupe à l'oignon Tartine (Open-Faced Sandwich)

  1. Other Soups & Stews >
  2. Vegetable Soups >
  3. Sandwiches & Subs

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 4 pcs large yellow onions(thinly sliced)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup red wine(dry)
  • 3 pcs fresh thyme sprigs
  • 4 pcs rustic bread(thick slices, such as sourdough or pain de campagne)
  • 7oz gruyère cheese(shredded)
  • 4 cup beef broth(hot, for dipping)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Caramelizing Onions

  1. In a large heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat.
  2. Add 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.
  3. Deglaze 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

  1. Preheat your oven's broiler to high. Arrange the slices of rustic bread on a baking sheet.
  2. Lightly toast the bread under the broiler until just golden, about 1-2 minutes per side. Watch carefully to prevent burning.
  3. Evenly spread the caramelized onions over each slice of toasted bread. Top generously with shredded Gruyère cheese.
  4. Return 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

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

Nutrition

Servings
4
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal275 kcal2,200 kcal
Protein25 g12.5 g100 g
Fat28 g14 g112 g
Carbs50 g25 g200 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.

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