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.
- 2 - 2 1/2 pounds tomatoes I like to mix different sizes and colors to get a richer tomato taste.
- 6 cloves garlic crushed
- 1/2 cup olive oil
- kosher salt
- fresh ground pepper
- 1 quart low salt chicken stock
- 2 bay leaves
- 4 Tbsp. unsalted butter
- 3/4 cup heavy cream optional
- 2 pounds onions (I use sweet and yellow) halved and sliced thin.
- 2 Tbsp. vegetable oil
- 2 tsp. kosher salt
- 12 slices baguette toasted with olive oil
- 1/2 cup jarlsberg cheese
- Preheat oven 425°
- Toss together tomatoes, garlic, olive oil, kosher salt and pepper.
- Roast for 20 - 30 minutes.
- Remove from oven and add to soup pot with chicken stock, bay leaves and butter.
- Bring to a boil then reduce heat and simmer for 15 - 20 minutes.
- While soup is cooking: Heat the vegetable oil in a heavy skillet, over medium heat.
- Add onions and 2 tsp. salt. Turn heat to high and stir for 1 minute to coat onions evenly with salt and oil.
- Reduce heat to medium/low and cover pan. Cook covered for 20 minutes.
- Uncover and continue to stir and cook until onions are thick and a deep brown color. Set aside.
- Remove bay leaves. Use immersion blender and blend to desired consistency. I like mine a little rustic.
- Add the caramelized onions and stir to incorporate and heat onions, if they've cooled. At this point you can add cream, if using.
- Stack 2 baguette slices in each bowl, with 1 T. of cheese between each layer and on top.
- Ladle the hot soup around the bread.
- 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.
- 6 slices bread you can use any soft bread
- 6 slices sharp cheddar cheese
- 1/4 cup unsalted butter
- dijon mustard to taste
- Use a rolling pin, to roll slices of bread to 1/4" thickness.
- Spread each slice with a tiny bit of Dijon mustard, optional.
- Place 1 lice of cheese on each bread and roll tightly.
- Melt 2 T. of butter in a large fry pan over high heat.
- 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.
- Serve immediately
