I was scouring the Twitterverse again last week and came across a really intriguing recipe for a French Onion Soup…
I love French Onion Soup and a friend of mine makes a great version which you can find here. I’m also a rather large fan of the simple sandwich so anyone who’s found a way to fuse the two together is someone I really should find out more about.
The creator of this lovely sounding dish is Francis Lam (@Francis_Lam) who is the Features Editor at Gilt Taste, a website that allows you to order ‘exceptional artisan foods’ and also has a Fine Eating Magazine. It’s well worth a look.
I simply transcribe the ingredients and method for this blog, Francis’ own recipe is beautifully written and can be found here.
- 2 medium to large leeks
- 2 tablespoons of butter
- Beef bouillon mix or mushroom powder to taste
- 4 slices of hearty bread
- 100g of your favourite cheese (grated)
- 2 eggs (beaten)
- Salt and black pepper to taste
Method of Preparation:
- Clean the leeks, split lengthways and then chop into 3mm ‘half moons’
- Melt 1 tbsp and 1 tsp of butter in your pan and add the leeks
- Cook the leeks down until they appear to be melting without taking on any colour. If they start to colour at any stage just add a splash of water. This should take 12 minutes or more.
- Season the leeks with the salt, pepper and either beef bouillon mix or mushroom powder depending on your meat eating proclivities
- Divide the cheese between the 4 slices of bread and grill until molten and then spread the leeks over the top of 2 of them
- Get the eggs in a non-stick pan and scramble them over a relatively low heat with the rest of the butter before turning them out over the leeks, adding the top layer of the sandwich and digging in…
What a great recipe this is! Wife was sat at the kitchen table while I lazily prepared this for our breakfast on Saturday morning. We were just chatting as these amazing smells filled the kitchen; the sweated leeks, molten cheese and toasted bread hung in the air beautifully. The taste is nothing short of sublime.
Unfortunately I was surprised to discover that we didn’t have any bouillon mix so we missed out on the beefy flavour but what we had was sublime. For the cheese I went 50/50 on parmesan and Cheddar which was delicious.
It took about half an hour to prepare but I wasn’t in any rush and the result was magnificent, I will deffo be cooking it again when I’ve got some beef bouillon in too. Thank you Francis Lam.