A journalist from the Westport Magazine is coming over tomorrow for an interview and lunch. The weather has begun to (finally!) cool and I thought soup and salad would be a nice meal.
French Onion soup is very easy and can (and should) be made a day before and reheated.
2 tbs. unsalted butter
3 onions
1 tbs. dried thyme
pinch of kosher salt and pepper
2 boxes beef broth
baguette
gruyere cheese
Melt butter in a large soup pot. While the butter melts, thinly slice the onions and add to the pot. Stir until combined and add thyme. Let cook for a few minutes. Add broth, salt and pepper and let boil for 10 minutes. Lower heat and cover for 30 minutes. Toast a few slices of french bread and grate the gruyere cheese.
About 5 minutes before serving, preheat oven to broil. Ladle soup into an oven proof soup bowl. Add 1 slice of toasted baguette and a sprinkling of shredded gruyere cheese. Broil for a few minutes until top of cheese is bubbly and melted.
I am going to serve this with some greens that we bought today at a farm where we pick our pumpkins every year. Since it has stayed so warm here there were lots of vegetables still available. I am going to make a salad with lettuce, orange peppers, cucumber, sliced apple, and toasted almond slivers.
I made an easy honey mustard vinaigrette by mixing equal parts of dijon mustard and honey ( about 2 tbs. each). Add in the juice from 1/2 lemon, a pinch of salt and pepper and olive oil (about 1/4 cup). Whisk together and taste.
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