The weather has been rather chilly lately so I thought nothing better than a delicious Croque Monsieur and Tomato Soup for today. There’s nothing better than a warm cheesy Croque Monsieur that oozes when it comes out of the oven. This is definitely a sandwich you want to enjoy warm vs. cold. Added to wonderful and creamy tomato soup and it makes for the perfect Sunday meal. Enjoy.
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of nutmeg
- 12 ounces Gruyére cheese, grated (5 cups)
- ½ cup freshly grated Parmesan cheese
- 16 slices white sandwich bread, crusts removed- For those in KC I used Farm to Market Wheat Bread
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
- Preheat the oven to 400 degrees
- Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter- flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyére , and the Parmesan and set aside.
- To toast the bread, place the slices on two baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyére. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining cheese, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
- 3 tablespoons good olive oil
- 3 cups yellow onions, chopped (2 onions)
- 1 tablespoon minced garlice (3 cloves)
- 4 cups chicken stock, preferably homemade
- 1 (28- ounce) can crushed tomatoes, preferably San Marazano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- ½ cup orzo- I did not add this since we also had the sandwich
- ½ cup heavy cream
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. If you're using orzo add here and cook for 7 minutes. (It will finish cooking in the soup). Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
Croque Monsieur from Barefoot In Paris
Tomato Soup from Foolproof
Enjoy and thanks to all the comments and emails about this new series!