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gruyere

Bourbon Stout French Onion Soup

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Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly.  Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

Go ahead.  You know you deserve it.  You can have a salad tomorrow.

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It's rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
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Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

  • 2 tablespoons butter
  • 3 onions halved, peeled, and thinly sliced
  • 1/4 cup Russian Imperial Stout or other stout beer
  • 1 10.5 ounce can beef consomme
  • 4 cups beef stock
  • 4 slices baguette
  • 1/2 pound gruyere or swiss cheese shredded

Instructions

  1. Melt butter over medium high heat
  2. Add onions, toss to coat, cover and steam for 4 - 5 minutes
  3. Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
  4. Add consomme and beef stock, stir to combine
  5. Bring to boil, reduce to simmer and cook another 20 minutes
  6. Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
  7. Broil for 4 - 5 minutes or until cheese is melted and bubbly
  8. Serve immediately

NOTES:

  1. I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
  2. This recipe will make 2 large entree servings or 4 small side dish servings
  3. Use as much or as little cheese as you want
  4. Be careful when serving because these are finished in the oven and the bowls will be hot

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ham, Gruyere, and Asparagus Tartine

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Yes.  I’ve basically made you a ham sandwich.  But it’s a fancy French one!

 

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I actually made this some time ago and held onto it because I thought it might be stupid to post a ham sandwich – even if it is a fancy French one.  But variety is good, right?  And sometimes it’s refreshing to get back to basics or class up and modernize an old favorite.

 

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This was inspired  by a place in Charlotte called Amelie’s French Bakery.  I think they are actually a chain with some other locations.  They have several types of tartines on the menu and the ham and gruyere is by far my favorite.

 

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I totally had an insane craving for a tartine and wanted to go to Amelie’s.  What a bummer that we were snowed in and working from home.  By Charlotte standards that means 2 snowflakes. Fortunately,  like everyone else around here we stocked up at the grocery in anticipation of another snowpocalypse, so I was able to improvise and throw together a copycat.  I added roasted asparagus and topped it with arugula for a little sumpin’ sumpin’ extra.

 

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If you happen to live near Amelie’s French Bakery, I recommend you rush over there and try a tartine.  If not, just whip one up at home and enjoy the spring weather with no more snow!

Inspired by Amelie’s French Bakery

Note: Measurements are not exact because the intent is to be free-handed to make the tartines according to personal preference.  Adapt to what makes you happy.

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Ham, Gruyere, and Asparagus Tartine

Ingredients

  • 15 - 18 asparagus spears
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 loaf of french bread
  • 1/2 pound deli ham shaved
  • 1.5 cups gruyere shredded
  • 1 cup arugula
  • 2-4 tablespoons Dijon amount depends on preference
  • 2-4 tablespoons mayonaise amount depends on preference

Instructions

  1. Preheat oven to 400
  2. Toss asparagus with olive oil and salt and pepper to taste on a baking sheet
  3. Roast asparagus 5-6 minutes, depending on size (you don't want it completely soft because it will be broiled in the tartine), set aside
  4. Mix equal amounts of mayo and Dijon together
  5. Cut bread into thirds and slice pieces in half lengthwise
  6. Increase oven to broil, place bread pieces on baking sheet and broil 2 minutes
  7. Spread mayo/Dijon mixture on bread
  8. Put 2-3 asparagus spears on each piece of bread, top with a few pieces of ham and a bit of shredded cheese
  9. Broil tartines 8-10 minutes
  10. Toss some arugula on top of each