If there was one food dish I missed the most from my LA days, it would be the French Onion Soup from Little Next Door. That soup was always cooked to perfection, the onions were nicely caramelized and I loved the thick sourdough baguette on top with melted Gruyere cheese. Even if it was 80 degrees out, I would always order the French Onion Soup at Little Next Door.
I have yet to find a french onion soup as good as that one in Orange County (although Vie de France has a quality version), and somehow never got around to making the soup myself. I was scouring the internet for a good french onion soup recipe when I stumbled upon a french onion soup sandwich recipe on Joy the Baker. It had all the classic elements of french onion soup, only in sandwich form. Color me intrigued.
The Englishman and I made this recipe and put a few of our own touches on it, and it came out delicious. I think it’s safe to say that this recipe will now be in our current dinner rotation.
Open-Faced French Onion Soup Sandwiches (adapted from this recipe)
2 yellow onions, peeled and cut into semi-circles
3 shallots, chopped
3 carrots, peeled and chopped
1 1/2 cup chopped mushrooms
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon sage
1 teaspoon cracked pepper
2/3 cup red wine
1/2 cup shredded cheese of your choice (we did an Italian blend of provolone and mozzarella)
4 slices bread or baguette of your choice
Place a stock pot on the stove over medium heat. Add your butter and olive oil and stir until butter is completely melted. Add in your chopped onion and shallots and stir gently.
Cover your pot and cook the onions for about 5 minutes, then add the salt, pepper, and sage. Cover your pot again and let the onions caramelize. Be sure to open the lid on your pot ever so often and stir the onions to prevent them from burning. The onions should turn brown and soft and look like some onion jam.
While your onions are cooking, place a pot of water on the stove and bring to a boil. Add your chopped carrots (this will help soften them before being added to the onion mixture. Once carrots are softened add to the onion mixture and stir gently.
Once carrots and onions are mixed, add in your mushrooms and wine and stir together. Be sure to scrape any burned parts off the bottom of the pot. Remove the pot from heat after about 30 seconds and set aside to rest.
Butter your bread (or omit butter if you so choose) and add a sprinkling of cheese on top.