If you could be anywhere right now, other than on your couch in your stretchy pants, like us, where would you be? Well, Paris, right? Since you probably can’t actually get there now (pandemic) we offer you the next best thing: charcuterie salad and French onion soup. If you know what’s good for you, you’ll turn on some French bistro music, light some candles, turn the lights down low, and savor this meal with the people you love. If you don’t know what’s good for you, you’ll pound down a Big Mac in your car while you’re waiting for your kid to get out of some activity or another, spilling a dubious sauce down the front of your sweater. We highly recommend the former.
Our menu was inspired by leftovers from a charcuterie board we served this weekend, including fancy dried beef (bresaola), Gruyere cheese, baguette, and pickled items. Also, soup is great when it is so cold outside, and if you can’t actually be on vacation in an exotic location, why not pretend you’re there? A different hat, Frenchish food, bistro music, candlelight, and an Eiffel Tower…play your cards right and you’ll forget you’re in central PA during a pandemic. C’est bon!
French Onion Soup
2 pounds onions, sliced
6-8 sprigs fresh thyme, tied with kitchen twine
2 bay leaves
1 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon flour
3/4 cup red wine
4 cups beef broth
1 cup water
1 teaspoon black pepper
8 slices baguette, 1/2 inch thick
1 garlic clove, cut in half
1/2 pound Gruyere cheese, grated or thinly sliced
2 tablespoons Parmesan cheese, finely grated
Cook onions, thyme, bay leaves, and salt in butter and olive oil over medium-low heat for 45 minutes, stirring often. When onions are caramelized, stir in flour, cooking for one minute. Stir in wine, increase heat to medium-high, and cook for a couple minutes. Stir in broth, water and pepper, and cook, uncovered, another 30 minutes.
Toast baguette slices under broiler for 45 seconds on each side (depending on what your broiler is like – ours is erratic.) Remove toast and rub garlic clove over toast (kind of like the garlic clove is a tiny hunk of cheese and the toast is a grater.) Put oven safe crocks on baking sheet, fill with soup, and top with toasted bread and cheese. Place under broiler for a minute or two, until cheese is bubbly.
Charcuterie Salad
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon pepper
1 large head romaine lettuce, chopped
Peppadew peppers
Spicy pickled asparagus
Shaved, sliced or crumbled cheese
Bresaola cured dried beed
Baguette slices
Garlic clove, sliced in half
Brie or mascarpone cheese (or both)
Bruschetta spread (we used artichoke and tomato spread from a jar)
Whisk oil, vinegar, mustard, water, salt, and pepper until emulsified. Toss lettuce with dressing and place it on serving plates. Add pickled items, meat, and cheese to taste. Toast baguette slices and rub with garlic clove. Top toast with brie, mascarpone or bruschetta spread.
