
French Onion Croque Madame

Bob Harper's At-Home Workout Tips + Rachael's Fire Roasted Tomat…

Jenny McCarthy Talks "The Masked Singer" + Rach's Pasta With Por…

Tommy DiDario's Gluten-Free Matcha Chocolate Chip Cookies + Rach…

Dr. Oz On How To Cope With Pandemic Stress + Rach's Mushroom Ris…

Original "Queer Eye" Grooming Expert Kyan Douglas Shares His Fav…

How Long Garlic Can Last In The Fridge, According To Rachael | Q…

How To Make French Onion and Porcini Risotto | Rachael Ray

How To Make John Cusimano's Pink Champagne "Moulin Rouge" Cockta…

Wireless Phone Charger + Car Mount: Viewer Shows Off Her New Fav…

Can a Smart Water Bottle Actually Help You Drink More Water? One…

Portable Heated Chair: Why This Viewer Is Loving It During The P…

How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain

How To Make Browned Butter Rice | Nadiya Hussain

How To Make Utica Tomato Pie | Rachael Ray

Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…

Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…

How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad

How To Order The Right Size Every Time (+ save money!) | Online …

60-Second Guided Meditation | Andy From Headspace

How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Ingredients
- 3 tablespoons butter
- 3 large onions, very thinly sliced
- Salt and pepper
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1/4 cup dry sherry
- 1 cup veal stock
For the Bechamel Sauce:
- 2 cups whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper
- Nutmeg, to taste
- 2 teaspoons Dijon mustard
For the sandwiches:
- For the sandwiches: 4 long slices peasant bread, cut 1/2-inch thick
- 8 slices mild, imported cooked ham or prosciutto cotto
- About 2 cups shredded Gruyère or Fontina Val d’Aosta
- Butter, for eggs
- 4 large eggs
Yield
Serves: 4
Preparation
Preheat oven to 375°F.
Heat a skillet over medium-low and add the butter to foam. Add onions, season with salt and pepper, and add bay and thyme. Caramelize onions about 30 minutes then deglaze the onions with sherry. Add stock and let reduce until just a few spoonfuls of stock remain; keep warm.
In a saucepot, warm milk. In another pan, melt butter over medium to medium-high heat. Whisk in flour and cook 1 minute then whisk in warm milk. Bring to a bubble and season with salt, pepper and nutmeg. Let thicken to coat a spoon then remove from heat and stir in Dijon.
To make the sandwiches, arrange bread slices on a baking sheet and top with some onions, 2 slices of ham, some of the sauce and top with cheese. Bake to brown and bubbly.
Cook eggs in butter up or over-easy, whichever you prefer. Top sandwiches with an egg and serve.