In L.A. Halloween is the earliest we start to see Fall. For me it is also when I start looking to gather my family and friends together. There is no better way to get people together than a warm cup of soup and a comfort sandwich. So when the kids start collecting candy, I start making soups.

A soup and sandwich combo is perfect because it gives me an excuse to get up from the table and not be the only one in the kitchen. I love the idea of inviting everyone into the kitchen to ladle up a bowl of warm tomato soup and help themselves to my Panini bar, to make their own sandwich.

I found and interesting tomato soup mash up with French Onion Soup. It sounded great but had a lot of steps. Unless, it’s a holiday that is not how I want to spend my time in the Fall. I took the lead from Poole’s Diner in North Carolina and made it my own. The best is caramelized onions and the sweetness they add.

In addition to putting out a beautiful selection of meats, cheeses, breads and toppings, for the Panini bar, I also make these Grilled Cheese Roll-ups. They’re super easy and the kids love to be able to grab them and run out the door to Trick or Treat. Don’t tell the kids but I actually put a little bit of Dijon on the bread before it cooks.

I hope you all have a fabulous Fall season and a scary Halloween.

Roasted Tomato / French Onion Soup
Print Recipe
Servings
6 bowls
Servings
6 bowls
Roasted Tomato / French Onion Soup
Print Recipe
Servings
6 bowls
Servings
6 bowls
Ingredients
Servings: bowls
Instructions
  1. Preheat oven 425°
  2. Toss together tomatoes, garlic, olive oil, kosher salt and pepper.
  3. Roast for 20 - 30 minutes.
  4. Remove from oven and add to soup pot with chicken stock, bay leaves and butter.
  5. Bring to a boil then reduce heat and simmer for 15 - 20 minutes.
  6. While soup is cooking: Heat the vegetable oil in a heavy skillet, over medium heat.
  7. Add onions and 2 tsp. salt. Turn heat to high and stir for 1 minute to coat onions evenly with salt and oil.
  8. Reduce heat to medium/low and cover pan. Cook covered for 20 minutes.
  9. Uncover and continue to stir and cook until onions are thick and a deep brown color. Set aside.
  10. Remove bay leaves. Use immersion blender and blend to desired consistency. I like mine a little rustic.
  11. Add the caramelized onions and stir to incorporate and heat onions, if they've cooled. At this point you can add cream, if using.
  12. Stack 2 baguette slices in each bowl, with 1 T. of cheese between each layer and on top.
  13. Ladle the hot soup around the bread.
  14. Place bowls under the broiler and cook for 2 - 3 minutes until the cheese is bubbly and browned. This is easier if you put the bowls on a sheet pan.
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Grilled Cheese Roll-Ups
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Grilled Cheese Roll-Ups
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Ingredients
Servings: sandwiches
Instructions
  1. Use a rolling pin, to roll slices of bread to 1/4" thickness.
  2. Spread each slice with a tiny bit of Dijon mustard, optional.
  3. Place 1 lice of cheese on each bread and roll tightly.
  4. Melt 2 T. of butter in a large fry pan over high heat.
  5. Add roll-up to pan and cook until all sides are golden brown and cheese is melted. You may have to do a few at a time and add more butter if needed.
  6. Serve immediately
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