French Onion and Fontina Cheese Soup

A couple weeks ago, I promised recipes from my French Menu . Today is my final installment on that promise in publishing my side dishes.
Here they are:

French Onion & Fontina Cheese Soup with Susie’s Homemade Ciabatta Bread
Ingredients
3 tbl olive oil
2 large Vidalia onions
1/2 tsp salt
1/2 pepper
3 to 4 sprigs fresh thyme
4 cups beef broth
4 slices Susie's Homemade Ciabatta Bread Croutons (see recipe below)
4 slices Fontina Cheese

Directions:
1. In a large saucepan, heat olive oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until the onions are tender (about 10 minutes). Add thyme and broth. Simmer, uncovered for 15 minutes.

2. Divide soup between 4 ovenproof bowls. Add croutons evenly among the bowls. Top each bowl with a slice of cheese.

3. Broil for 4 minutes until the cheese is bubbly and enjoy immediately.


Susie's Homemade Ciabatta Bread
Ingredients:
1-1/2 cup water
1-1/2 tsp salt
1 tsp sugar
1 tbl olive oil
3-1/4 cups flour and more for board dusting
1-1/2 tsp yeast

Directions
1. Place ingredients in the pan of the bread machine in the order that they are listed here. (it is really important to keep the yeast away from the wet ingredients until you are ready to mix). Select Dough cycle and Start.

2. The dough will be really, really sticky. Don't be tempted to add more flour because the flour on the board is enough. Divide the dough into two pieces and form them into 3x14 inch ovals. Place the loaves on baking sheets, dimple surface and lightly flour. Cover and let rise for 45 minutes.

3. Meanwhile, preheat the oven to 425 degrees. Dimple the dough for a second time and bake for 30 minutes.


Leafy Greens with Apples and Dijon Mustard Vinaigrette
Ingredients:
4 bowls of your choice of leafy greens
1 red apple, thinly sliced
1 tbl shallot, finely chopped
1 tbl apple cider vineagar
1 tbl Dijon mustard
Salt and pepper to taste
3 tbl olive oil
Fontina cheese, thinly sliced for garnish
Walnuts for garnish

Directions:
1. Bowl up the leafy greens. Top with apples.

2. In a small bowl, add shallot, vineager, mustard, salt and pepper. Whisk briskly while slowly streaming in olive oil.

3. Dress salads with the dressing. Garnish with Fontina cheese and walnuts and serve.

Serves 4

Susie's Homemade Honey Molasses Dinner Rolls

If you recall last week, I published my French Menu for a dinner party this past weekend. Well, the party was a HUGE success!!

These are my Homemade Honey Molasses Dinner Rolls that I served with this menu. I should probably call them Semi-Homemade because I do make the dough in a bread machine. I am sorry if I am offending any one's sensibilities with this but, I can not knead bread to save my life.


Susie's Homemade Honey Molasses Dinner Rolls

Ingredients:
3/4 cup milk
1/4 cup butter
1 egg
1/2 tsp salt
1/4 cup sugar
2 tbls molasses
2 tbls honey
3 cups flour
1-1/2 tsp bread machine yeast
1 egg white plus 1 tbls water beated together for egg wash.

Directions:
1. Add of the ingredients except the flour and the yeast to the bread machine. Add the flour and make a little hole for the yeast. Add the yeast. Select the dough cycle on your bread machine per the manufacturer instructions.
2. Once the dough is complete, pour the dough on to a floured surface. Make 16 balls (2 oz. each). Roll each ball into a 12-inch long rope. Tie the "ropes" into a pretzel shape and tuck the ends underneath. Brush each roll with the egg wash. Let rise for 30 minutes.
3. Brush each roll with egg wash again. Bake at 375 degrees for 15 minutes. For best results, serve immediately or store in a food storage bag once they are cooled.
16 servings

Beef Burgundy Over Herb Egg Noodles

Thanks to my wonderful Internet provider; I do not have Internet access at my house. So, since I am not doing this locally, I don’t have any pictures for you this morningL

However, I am throwing a dinner party for my uncle this weekend and in lieu of pictures, I am going to share my whole menu with you. Then, over the next couple weeks, I will post all the other recipes and pictures. Deal? Great, I knew you would be ok with thatJ

Here is my French Menu:
Barefoot Chardonnay for the First Two Courses
Susie’s Homemade Molasses Dinner Rolls
French Onion & Fontina Cheese Soup with Susie’s Homemade Ciabatta Bread Croutons
Leafy Greens with Apples and Dijon Mustard Vinaigrette

Burgundy Wine for the Main Course
Beef Burgundy Over Herb Egg Noodles (see the recipe below)

French Vanilla Coffee for Dessert Course
Grandma’s Homemade Pecan-Filled Butterhorns with Sugar Glaze

To kick off my recipe postings, here is the Main Course:

Beef Burgundy Over Herb Egg Noodles
Ingredients:
3 lb. Beef chuck or round steak cut in about 1” cubes
3 tbsp butter
1 tbsp flour
1 cup Burgundy
10-½ oz. can beef stock
3 or 4 sprigs fresh sage
3 or 4 sprig fresh thyme
3 slices bacon
2 medium onions sliced
12 oz wide egg noodles
2 tbsp unsalted butter
¼ cup chopped fresh parsley leaves
12 blades fresh chives snipped or finely chopped (plus extra for garnish, if desired)

Directions:
1. Brown meat in butter in a deep and heavy skillet. Add flour and stir while cooking for 2 to 3 minutes. Add burgundy, beef stock and seasoning. Bring to a boil. Reduce heat and simmer covered for 2 hours. Check while simmering and add liquid as necessary.

2. Fry onions and bacon together until onions are lightly browned. Drain fat and add to meat along with mushrooms. Let simmer for another 30 minutes.

3. Meanwhile, prepare the egg noodles to the package directions. Toss hot egg noodles with butter and herbs.

4. To serve, place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles. Garnish with fresh chives, if desired.

Serves 6