Donna Hay’s book, ‘Modern Classics’, is a great go-to for all of those recipes that you always wanted to try. I’ve made french onion soup before, but this is the one that I’ll be referring to in the future – and the cheese sandwiches are brilliant! – enjoy!
French Onion Soup (and Toasted Cheese Sandwiches)
2 T. butter AND 1 T. olive oil
2 T. EACH fresh thyme leaves AND flour
2 T. EACH brandy AND Dijon
8 c. good beef broth
2 c. water
Put the onions, butter, olive oil and thyme into a large soup pot over medium heat and cook and stir until the onions are soft and golden – this will take about 45 minutes. Sprinkle in the flour, give it a good stir and cook for a couple more minutes, then add in the brandy and cook and stir for 1 minute.
Add the mustard, broth and water, bring it all to a boil and allow it to simmer for about 20 minutes, then ladle into big bowls and serve with the toasted cheese sandwiches.
Toasted Cheese Sandwiches
1 1/3 c. grated old cheddar AND 1/3 c. sour cream AND 2 1/2 t. Dijon
salt and freshly ground pepper to taste
8 slices of good sandwich bread OR 1 baguette sliced into rounds
Spread the cheese mix evenly among the sandwiches that you’re making and then spread a touch of butter on the outside of each side of sandwich. Cook in a non-stick pan over medium-high heat for a minute or 2 each side until the cheese mix is melted and the bread is a toasty golden brown. Enjoy immediately!