I’m BACK. But no, I didn’t go anywhere (well, I went to D.C. this past weekend, but that doesn’t account for weeks of silence). I just took a little 3-week vacation in my own mind and really didn’t get into the kitchen very much. I couldn’t be bothered. And I have the take-out bills to prove it, so I’m glad I got that out of my system! I hope I’m not alone in this needed break. Maybe it’s because it got hot so quickly. Or just the idea of summer makes me want to laze about. Or the thought of putting pen to paper and writing up a post just made me want to take a nap. It could be a hundred things. But I’m feeling more normal now, and after my weekend full of fancy D.C. meals (with desserts and everything!), I am ready to kick myself back into the kitchen.
I actually made this recipe about a month ago. It’s a French onion soup reinvented for the spring. The weather is getting too warm to leave a pot full of onions simmering on the stove for hours on end (though this is about an hour, so prepare yourself), but I love onion soup so much that I couldn’t part with it for the summer yet. These tartines are a great combo: hearty, but still a fairly light entree. And with several varieties of onions, the flavor has a good depth to it. I definitely recommend giving it a try.
French Onion Soup Tartines
1 medium sweet onion, quartered and sliced
1 medium red onion, quartered and sliced
3 small yellow onions, peeled and cut into ⅛-inch-thick slices
2 Tbsp. dry white wine
1.5 – 2 cups vegetable broth
½ tsp. honey
1 sprig fresh thyme
4 slices of French or Italian bread
4 sandwich-sized slices of Swiss or Gruyère cheese
Heat 1 tablespoon of oil in a saucepan over medium heat. Add the sweet onion and red onion, cover, and cook for 15 to 20 minutes, or until onions begin to brown.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add yellow onion slices (keeping all of the rings in tact), and cook for 5 minutes on each side, or until browned. Transfer to a paper towel to let it drain. Set aside the 8 prettiest yellow onion slices, and chop the remaining yellow onions.
Add the chopped yellow onions to the sweet and red onions. Cook, uncovered, for 5 minutes, or until all onions are browned. Add wine, and cook 1 to 2 minutes, or until most liquid has evaporated. Stir in the broth, honey, and thyme; season with salt and pepper. Partially cover and simmer for 10 to 20 minutes, or until most liquid has evaporated.
Preheat the oven to broil. Lightly toast the bread and then place the slices on baking sheet. Spread 1/4 cup of the cooked onion mixture on each slice. Lay two of the reserved sautéed onion slices on top of each tartine. Top with a slice of cheese. Broil for 2 to 3 minutes, or until the cheese begins to bubble and brown.
Source: Adapted very slightly from Vegetarian Times