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Soup & Half Sandwich Recipe

Name: La Parisienne French Bakerys Soup & Half Sandwich Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 2.5 lbs yellow onions, thinly sliced; 3 tbs unsalted butter; 1 tbs olive oil; 2 cloves garlic, minced; 1 tsp granulated sugar; 1.5 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs all-purpose flour (optional, for slightly thicker soup); 3 tbs dry white wine or dry sherry; 6 cups beef stock (or vegetable stock for vegetarian); 1 whole bay leaf; 2 sprigs fresh thyme sprigs; 1 tsp Worcestershire sauce (optional, skip for strict vegetarian); 6 slices baguette or crusty bread, sliced 1/2-inch thick; 2 cups Gruyère cheese, grated (or Swiss/Provolone for vegetarian); 0.25 cup Parmesan cheese, grated (optional); 1 each sandwich bread or roll (sliced); 3 oz roast turkey breast, thinly sliced (or grilled vegetables for vegetarian); 1 slice Swiss or Gruyère cheese (or vegan cheese for vegetarian); 0.25 cup leaf lettuce or baby greens; 2 slices tomato, thinly sliced; 1 tsp mayonnaise (or vegan mayo); 0.5 tsp Dijon mustard; 0.5 tbs unsalted butter (for toasting); 0 to taste salt & pepper

Inspired by La Parisienne French Bakery

Time1h 30m

Serves2

French onion soup & Sandwich of your choice! Vegetarian options available.

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Ingredients

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French Onion Soup

2 1/2 lbs yellow onions, thinly sliced

3 tbs Unsalted butter

1 tbs olive oil

2 cloves Garlic, minced

1 tsp granulated sugar

1 1/2 tsp Kosher salt

1/2 tsp freshly ground black pepper

1 tbs all-purpose flour (optional, for slightly thicker soup)

3 tbs dry white wine or dry sherry

6 cups beef stock (or vegetable stock for vegetarian)

1 whole bay leaf

2 sprigs fresh thyme sprigs

1 tsp Worcestershire sauce (optional, skip for strict vegetarian)

6 slices baguette or crusty bread, sliced 1/2-inch thick

2 cups Gruyère cheese, grated (or Swiss/Provolone for vegetarian)

1/4 cup Parmesan cheese, grated (optional)

Half Sandwich (choose one — here is a suggested Roast Turkey & Swiss; swap to vegetarian as noted)

1 each sandwich bread or roll (sliced)

3 oz roast turkey breast, thinly sliced (or grilled vegetables for vegetarian)

1 slice Swiss or Gruyère cheese (or vegan cheese for vegetarian)

1/4 cup leaf lettuce or baby greens

2 slices tomato, thinly sliced

1 tsp mayonnaise (or vegan mayo)

1/2 tsp Dijon mustard

1/2 tbs unsalted butter (for toasting)

0 to taste salt & pepper

Method

French Onion Soup

Prepare onions

Peel and halve the onions, then cut into very thin slices (use a mandoline or sharp knife). Aim for uniform slices so they caramelize evenly.

Caramelize onions

In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the sliced onions and toss to coat. Cook, stirring every 3–5 minutes, for about 20 minutes until softened. Sprinkle the sugar, salt, and pepper over the onions to encourage browning. Continue to cook, stirring more frequently, until onions are deep golden brown and caramelized, about 25–30 more minutes (total 45–50 minutes). Reduce heat if they begin to burn; patience yields sweet, richly colored onions.

Deglaze

If using, sprinkle the flour over the onions and cook 1–2 minutes, stirring, to remove raw flour taste. Pour in the white wine or sherry to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the alcohol reduce for 1–2 minutes.

Simmer soup

Add the stock, bay leaf, thyme sprigs, and Worcestershire sauce if using. Bring to a gentle simmer, then reduce heat and cook uncovered for 20–25 minutes to meld flavors. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard thyme sprigs and bay leaf.

Prepare bread and cheese

While the soup simmers, preheat the broiler. Arrange baguette slices on a baking sheet, brush lightly with olive oil or butter, and toast under the broiler 1–2 minutes per side until golden. Sprinkle the toasted slices with grated Gruyère (and a little Parmesan if using). Return to the broiler just until cheese melts and bubbles, 1–2 minutes. Alternatively, you can melt cheese on slices directly in ovenproof bowls after ladling soup.

Assemble and serve

Ladle hot soup into ovenproof bowls (if not using pre-toasted crostini). Float one or two cheese-covered toasts on each bowl, or place toast on top and broil a minute to melt cheese and create a gratin. Serve immediately.

Half Sandwich — Roast Turkey & Swiss (swap ingredients and steps for vegetarian option)

Prepare bread

Spread mayonnaise on one slice of bread and Dijon mustard on the other. If you prefer your sandwich toasted, spread the outside of the bread lightly with butter for grilling.

Assemble sandwich

Layer the sliced roast turkey (or grilled vegetables for vegetarian) on the bread. Add Swiss/ Gruyère cheese, tomato slices, and lettuce. Season tomato lightly with salt and pepper to taste.

Toast or grill

If you like the sandwich warm, heat a skillet over medium heat and grill the sandwich for 2–3 minutes per side until bread is golden and cheese is melted. Press gently with a spatula while grilling for even contact. Alternatively, serve cold.

Slice and plate

Cut the sandwich in half. Serve the half sandwich alongside a bowl of French onion soup. Offer additional toasted baguette or chips if desired.