about 1 year ago
Solitarycook takes all the best elements of a classic French onion soup and slaps two crusty pieces of bread on either side. Sweet onions, silky Brie, and bright Dijon mustard create an irresistible combination. I admittedly made this sandwich twice in one weekend -- it's just that good. Note: You may need to cook your onions a little longer than noted in the recipe in order to achieve the ultimate caramelization.
I made this sandwich this afternoon while watching, I confess, a few hours of the Super Bowl Pre-Game Show. I'd started a poolish for ciabatta yesterday, and finished the bread today. The flavors and textures of the sandwich filling are among my very favorites this side of a bowl of soup.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion
- 2 cloves garlic, minced
- 1 teaspoon sea or kosher salt
- A few grinds pepper
- 1 teaspoon fresh thyme leaves, minced
- 2 ounces white wine
- 4 slices good, crusty bread
- 2 tablespoons olive oil
- 6 wedges brie cheese, 1/2" wide
- Dijon mustard
Peel and halve the onion. Slice as thin as possible, less than 1/4". Smash garlic cloves with the flat side of a bench scraper, peel, and mince. Heat a heavy skillet over medium heat with butter and olive oil. When butter has melted, add the onion and garlic. Season with salt and pepper. Add minced thyme. Stir to blend. Sauté mixture until onions have softened completely and most of their water has cooked away. Add wine and continue to sauté until most of the wine has cooked off and onions have begun to caramelize slightly.
While onions and garlic are cooking, set oven to broil. Lightly brush the outside sides of bread slices with olive oil. Arrange them on a baking sheet (NOT lined with parchment!). Set under broiler until golden brown, about 2 minutes. Remove from oven and turn all slices of bread so that the unbrowned side faces up.
Also while onions and garlic are cooking, slice wedges of brie cheese. Trim the rind off; I don't find it objectionable, but the cheese will melt more evenly without it. Then slice each wedge in half the long way through the center. Arrange 6 wedges nose to tail on two of the bread slices.
Spread the two other slices of bread with Dijon mustard - as much as you like. Use tongs to divide the onion and garlic mixture between these two slices.
Slide baking sheet under broiler. Broil until cheese is melted and onions are well caramelized; the additional sweetness they will acquire will pair beautifully with the tart flavors from the wine, the creamy tenderness of the brie, and the crusty browned bread. This will only take a couple of minutes.
Remove baking sheet from oven. Use tongs to lift and turn over the slices covered with cheese onto the slices covered with onions. Cut each sandwich in half, and serve while still hot. Bon appétit!
- 448 calories
- 28g total fat
- 7g saturated fat
- 16mg cholesterol
- 1211mg sodium
- 39g carbohydrate (5g dietary fiber, 6g sugar)
- 8g protein