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Francis Lam’s French Onion Soup Sandwich

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

    50/50 Parmesan/Cheddar

Method of Preparation:

Just breaking down...

  1. Clean the leeks, split lengthways and then chop into 3mm ‘half moons’
  2. Melt 1 tbsp and 1 tsp of butter in your pan and add the leeks
  3. 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.
  4. Season the leeks with the salt, pepper and either beef bouillon mix or mushroom powder depending on your meat eating proclivities
  5. 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
  6. 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.



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