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    You are in: Home / Australian / "sannich" in Soup Recipe
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    "sannich" in Soup

    "sannich" in Soup. Photo by Diana #2

    1/1 Photo of "sannich" in Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    ~Leslie~'s Note:

    This recipe is from Food and Drink magazine, and it's really delicious! Comments from the magazine: Elegant French onion soup becomes hip with this gooey grilled-cheese "sannich" Australian slang for sandwich;slid into the bowl. For onions, choose sweet varieties such as large Spanish or red, as they caramelize well. And if Swiss cheeses are not favourites, medium or old cheddar is a delicious stand-in. Be warned, most purchased broths are quite salty, so season only after the soup is finished.

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    Ingredients:

    Serves: 10

    Yield:

    bowls

    Units: US | Metric

    Soup

    Sannich

    Directions:

    1. 1
      Slice onions very thinly preferably using a mandoline or food processor. Heat butter in a large saucepan over medium heat until melted. Add onions all at once; adjust heat upwards towards medium-high as needed to cook onions.
    2. 2
      Stirring occasionally, sweat onions for 25 minutes or until onions are pale golden, greatly reduced in volume and a deep brown slick is forming on pan bottom. (Watch carefully towards end of cooking time to prevent burning.).
    3. 3
      Stir in broths, wine, thyme and bay leaf. Bring to a boil; cover and reduce heat. Simmer for 20 to 25 minutes. Discard bay leaf and thyme sprig. Stir in vinegar and black pepper; taste and add pinches of salt if needed. Stir in parsley.
    4. 4
      Slice bread on a slight diagonal into ½-inch-thick slices, 2 slices for every portion intended to be served. Lightly butter 1 side of each slice. Slice cheeses. Make a sandwich, buttered-sides out, with a slice of each kind of cheese inside (trim cheese to fit as needed). Take remaining cheese slices and scraps and cut crosswise into long thin pieces.
    5. 5
      Heat soup until very hot, but not boiling. Using a large frying pan or griddle, slowly grill sandwiches over medium-low heat for 10 minutes per side or until bread is golden on both sides and interior cheese is melted. Heap remaining cheese pieces on top of sandwiches while still in pan; broil 1 to 2 minutes or until melted.
    6. 6
      Ladle soup into bowls. Slide a sandwich into each portion and serve immediately sprinkled with additional chopped parsley.

    Ratings & Reviews:

    • on April 17, 2010

      55

      Beautiful flavour, excellent presentation. What a novel idea....grilled cheese IN the soup. I especially loved the addition of thyme. Leslie, this is just too good to only get 5 stars. ;) The only change I made was in the cheese. I used mozzarella. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2009

      45

      Cut the recipe in half and made it an open faced 'sannich'. . . had problems getting the bread thin enough! The biggest problem I had with the recipe is that within in minutes the onions began to stick and burn. I think it needs more butter and to saute. not sweat, the onions. If necessary add a tiny bit of sugar to get them to brown. Thanks Leslies. Made for ZWT5

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for "sannich" in Soup

    Serving Size: 1 (356 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 303.3
     
    Calories from Fat 115
    38%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.9 g
    34%
    Cholesterol 34.4 mg
    11%
    Sodium 781.0 mg
    32%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.4 g
    13%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    fresh thyme

    emmenthaler cheese

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