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French Onion Soup-Topped French Bread Pizza and Salad with Dijon Vinaigrette


For the French onion pizzas:

  • 1 stick butter (8 tablespoons)

  • 1 teaspoon dried thyme

  • 6 large yellow onions, very thinly sliced

  • 2 fresh bay leaves

  • Kosher salt and freshly ground pepper

  • 1/3 cup dry sherry

  • 2 cans beef consomme (10 ounces each)

  • 1 large or 2 medium loaves French bread, split horizontally and then halved crosswise to make 4 pieces

  • 2 cups shredded Gruyère cheese

  • 12 ounces ripe Camembert cheese, sliced

For the salad:

  • 2 tablespoons white wine vinegar or white balsamic vinegar

  • 1 tablespoon honey or 1 teaspoon superfine sugar

  • 2 teaspoons fresh lemon juice

  • 1 small shallot, grated

  • 1 tablespoon Dijon mustard

  • 1/3 cup extra virgin olive oil (EVOO)

  • Kosher salt and freshly ground pepper

  • 6-8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts


For the pizzas: Heat the butter in a large high-sided skillet over medium heat. Add the thyme, onions and bay leaves and season with salt and pepper. Cook low and slow until deep caramel in color and very sweet, 35-40 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the consomme.

Pre-heat the oven to 400°F.

Toast the bread in the oven. Top with the onion mixture and the cheeses. Return to the oven and bake until the cheese is melted and lightly browned.

For the salad: Combine the vinegar, honey, lemon juice and shallots in a large bowl and let sit for 5-10 minutes. Whisk in the mustard and then the EVOO; season with salt and pepper. Add the greens and toss to coat with the dressing.

Serve the pizzas with the salad.

Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen.