1/1 Photo of "sannich" in Soup
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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- 1 1/2 lbs sweet onions, about 2 to 3 medium
- 1 tablespoon butter
- 3 cups beef broth
- 3 cups chicken broth
- 1/2 cup dry red wine
- 1 sprig fresh thyme
- 1 large bay leaf
- 1 teaspoon balsamic vinegar
- 3 dashes black pepper
- 2 tablespoons finely chopped fresh parsley
- 1Slice 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.
- 2Stirring 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.).
- 3Stir 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.
- 4Slice 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.
- 5Heat 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.
- 6Ladle soup into bowls. Slide a sandwich into each portion and serve immediately sprinkled with additional chopped parsley.
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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
- Total Fat 12.8 g
- Saturated Fat 6.9 g
- Cholesterol 34.4 mg
- Sodium 781.0 mg
- Total Carbohydrate 31.1 g
- Dietary Fiber 2.3 g
- Sugars 3.4 g
- Protein 13.5 g
The following items or measurements are not included: