Soupe a L'ognion Gratinee & Classic BLT

French Onion soup is my favorite soup of all time! i love the onions, the cheese, the bread, the smell, even the cute little bowls that they are housed in.  This was one of my favorite projects because onion soup is actually quite tedious to make. You've got to make it from scratch, and by scratch i mean, using homemade browned chicken and veal stock.  After the stocks are done (preferably done in advance since the veal stock alone takes at least 6 hours of simmer time), the onion part is easy.

Martha has a great brown chicken stock and veal stock recipes

French Onion Soup

3 oz butter
1 tbsp olive oil
3 lbs yellow onions, thinly sliced
1 tbsp flour
4 cups browned chicken stock
4 cups browned veal stock
1/2 white wine
French Baguette
1 lb gruyere cheese, shredded
kosher salt & pepper

Caramelize onions in butter and oil, (Use high heat for the first couple of minutes until you see browning) then turn to low heat and continue carmelizing for at least 1 hour.  Add the flour to soft and caramelized onions and cook for 2 minutes.  Add white wine to deglaze, reduce dry.  Add chicken and veal stock, simmer 30 minutes.  Adjust seasoning. (You're going to find that you have to add more salt and pepper than you would expect to bring out the flavor of the stocks, since our stocks are made unsalted)

In the meantime, cut baguette into thick slices and toast.

When the soup is ready, ladle it into oven safe bowls, place a slice of toast and cover with cheese.  Place into a 500 degree oven until cheese is gratineed.

 MmmmmMm .. soo good ...

To be perfectly honest, I've never had a BLT sandwich. I know, i know, crazy right? well, growing up in my household bacon wasnt always avaliable and i've never ordered it whenever i saw it on a menu, it just so happens that ive never had it.  I decided to make a BLT since i was planning this "soup, salad and sandwich" dinner of ours, it seemed simple and easy enough.
But of course i had to toughen it up by making my own mayonnaise.  I dont really like the texture and taste of store bought mayonnaise, and when we learned how to make it homemade in class, it was game on.


3 egg yolks (use as fresh as possible, since we are consuming it raw)
1 tbsp dijon mustard
1-2 tsp. lemon juice (or vinegar)
1 1/2 cups vegetable oil
salt and pepper

Combine yolks, mustard and 1 tsp. lemon juice whisking until mixture is smooth.

Drop by drop, slowly add oil while whisking. (this is the most painful part of making a mayo, you've got to slowly stream in the oil with one hand, while the other hand is whisking away, blending everything until an emulsion is established)

When all the oil is added, adjust flavor with seasoning.

homemade mayo

(will only last 3-4 days in the fridge, use it up quick!)

Classic BLT

Sourdough Bread ( I used Sara Lee Sourdough San Francisco Style Sandwich Rolls)
Butter Lettuce aka Bibb/Boston Lettuce (get the one that is still fresh with roots in a box at the grocery store)
Fresh Tomatoes, still on the vine

Dinner is Served.

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