Jul 09 2026
Restaurants›The Steinbeck House Restaurant & Event Venue›Large Tomato Bouillon Or French Onion Soup And Mixed Green Salad Recipe

Large Tomato Bouillon Or French Onion Soup And Mixed Green Salad Recipe

Inspired by The Steinbeck House Restaurant & Event Venue
Time2h 45m
Serves4

Make Large Tomato Bouillon Or French Onion Soup And Mixed Green Salad Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tomato Bouillon (Large)

French Onion Soup

Mixed Green Salad

Method

Tomato Bouillon (Large)

  1. 1

    Sauté aromatics

    In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.

  2. 2

    Develop tomato base

    Add tomato paste and cook for 1-2 minutes to intensify flavor. Stir in crushed tomatoes and cook briefly to integrate.

  3. 3

    Simmer the bouillon

    Pour in vegetable broth and water. Add bay leaf and dried thyme. Bring to a gentle boil, then reduce to a simmer for 25-30 minutes. If using, stir in sugar to balance acidity.

  4. 4

    Finish and adjust

    Season with salt and black pepper to taste. Remove bay leaf. Stir in chopped fresh basil and, if desired, purée with an immersion blender for a smoother broth.

French Onion Soup

  1. 5

    Caramelize onions

    In a heavy pot, melt butter with olive oil over medium-low heat. Add onions and a pinch of salt; cook slowly, stirring occasionally, until deeply browned and caramelized, 30-45 minutes. Add sugar to help browning if needed.

  2. 6

    Add aromatics

    Stir in minced garlic and cook 1 minute until fragrant.

  3. 7

    Deglaze and build soup

    Pour in dry white wine to deglaze the pot, scraping up browned bits. Reduce by half, then add vegetable stock, thyme, and bay leaf.

  4. 8

    Simmer and finish

    Simmer 20-30 minutes. Season with salt and pepper to taste. For serving, ladle into bowls.

  5. 9

    Crouton and cheese topping

    Place bread slices on a baking sheet, top with grated Gruyere cheese, and bake or broil until melted and bubbly. Just before serving, float a cheese toast on top of each bowl or place on the rim.

Mixed Green Salad

  1. 10

    Prepare vinaigrette

    In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.

  2. 11

    Prep greens and veggies

    Rinse and dry greens; tear or chop into bite-sized pieces. Slice cherry tomatoes in half and dice cucumber; thinly slice red onion.

  3. 12

    Toss salad

    In a large bowl, add greens, vegetables, and feta (if using). Drizzle with vinaigrette and toss to coat evenly. Adjust seasoning with extra salt and pepper as needed.

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