If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Recipe by: vickie 3 lbs vidalia onions (about 4 medium) halved lengthwise and thinly sliced, 6 cups homemade beef broth or store-bought, low-sodium beef broth, 4 oz gruyere cheese, grated (about 1 cup), kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional). You should have 20 to 25 slices. Turn the dough around, and repeat: fold, then flatten. Baguettes. Success! Again, shout out to King Arthur Flour instructional videos for shaping baguettes. Please go to the Instagram Feed settings page to connect an account. Preheat the grill to hot. Pour in the water. This french onion soup with a cheesy gruyere baguette crouton was seriously delicious. Keep in mind the baguettes need to rise 3 separate times before going in the oven, so make sure you have enough time for all this extra flavor development. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rise for 90 minutes, gently deflating it, folding the edges into the center, and turning it over after 45 minutes. Reduce heat and simmer for 30 minutes. Bring to a simmer and add the thyme, cover with lid. Step 3. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Rub one side of each toast with the garlic clove and set aside. December is here! I promise. I hope these soups inspired some deliciously savory cooking in your kitchens :), I’d love to have you come and visit me anytime at www.cookingwithruthie.com, or connect with me on Pinterest,Google+, Facebook, Twitter and Instagram. I told you these baguettes need patience! Round each piece of dough into a rough ball by pulling the edges into the center. I hope this inspired you to make your own homemade baguettes! Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette. I love baguettes. And then you have the crispy baguette round on top with gooey gruyere cheese…what could be better? There was an error submitting your subscription. There are many ways to serve up a toasted baguette -- in the bottom of a soup bowl, as a sandwich or panini, as bruschetta, or even chopped or crumbled as croutons or breadcrumbs. One of their tips to developing flavors was to reduce the amount of yeast in the recipe and let the baguettes rise for 3 hours (instead of 90 minutes). You can freeze the second baguette … I made my baguettes from scratch you guys! https://www.epicurious.com/recipes/food/views/one-a-day-baguette-14497 It’s the time of year for soups! This error message is only visible to WordPress admins, In a heavy pot saute the all the onions until very brown in color. Cook the baguettes following pack instructions. Add broth and herb bundle to pot with onions. I love being a contributor at Beneath my Heart and I just love Traci too… she’s awesome, as you all know :). The problem is that it stales too quickly. Even if the shaping is not perfect, this is the best baguette I have ever tasted! Sprinkle more grated cheese on top. This recipe uses a baking stone, but this is optional. Don’t get me wrong, that’s great bread too, but it doesn’t require a lot of talent. We often have soup or salad and just a small something with that, such as an omelet or easy tomato pasta dish. French Onion Soup with Baguette is a savory delight that most people only order at restaurants. Bring the soup to a boil. Print Prep Time 15 minutes. Reduce the heat to a … Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Now check your email to confirm your subscription. Usually priced under $2.00, a baguette goes a long way. After the final rest, all you have to do is bake the baguettes! It helps them keep their shape and stay moist during their final rest. Remove them from the oven and cool them on a rack. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Serve freshly baked baguettes with a good soup. Simply slice a baguette in thick long slices, dry out the slices overnight so they crisp up, shake the baguette slices and ingredients in a bag, bake, flip, and sprinkle with shaved parmesan cheese, and finish baking in the oven. Simmer for 5 minutes. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Add the water and stir until the mixture comes together. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts. This looks delicious – I can’t wait to try it! Pat dry Chicken Breast (1) with paper towels. basil leaves, baguette, cherry tomatoes, balsamic vinegar, olive oil and 1 more. The starter should have expanded and become bubbly. Find your favourite recipes on BBC Food. Then, using your hands, gather the dough into a ball. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl. Rub butter and flour together using your fingertips, and whisk into soup (making sure there are no lumps). Cut the baguette in half, lengthwise. Place the slices in 1 layer on a baking sheet. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Nothing symbolizes France better than its breads, particularly the long, thin baguette. It just warms me right up and makes me feel all snuggly inside. This recipe results in a baguette that is dense and hearty, like the baguettes of yesteryear that bakers in France are recreating today. It works just as well with half the quantities: you can follow the recipe to a T. Freeze the second baguette. If you don’t think you’ll eat two in a few days, here are some options: Make half the recipe. To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Whether you want to create delicious sandwiches or simply mop up the lunchtime soup, this is the recipe for you. Place the bowls on the baking tray and broil in the preheated oven until cheese melts and starts to brown (5 to 8 minutes). Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule. Cut two 1/2-inch baguette slices for every serving of soup. (stir and make to get up all the flavor bits from the bottom of the pan). Heat the broiler. Tie thyme and bay leaves into a bundle with twine. You can see why you use starter to develop the flavor. (may need extra butter during the cooking time.). Taste and adjust seasoning. Cook until almost all liquid has evaporated, 8 to 10 minutes. Once bread is lightly toasted add a slice of cheese onto each piece of bread, place back under broiler for approx 1 minutes- until cheese is melted and lightly browned. Cover and let rest at room temperature for about 14 hours; overnight works well. Required fields are marked *. I live alone so I can never finish a whole baguette by myself in one day. Paula, Your email address will not be published. I’m pretty impressed with myself considering before this, the only bread I’d ever made was a quick no knead loaf. Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Simmer for 20-30 minutes for flavors to meld. The ingredients for these baguettes are so simple—flour, water, yeast, salt. To serve: Thinly slice baguette on a diagonal, drizzle with olive oil, toast on half sheet pan under broiler. I liked it immediately and could not wait to try it. Thanks Ruthie :), Hi Paula… you’ll love it! This page is an alphabetical listing of baguette recipes that start with s. I was very intrigued when I saw the baguette recipe that Akiko posted on the Fresh Loaf, both by her pictures of the baguettes and by the mentioning of the 80% hydration (Thank you Akiko, you are truly inventive and inspiring!). Top the soup with your favorite fresh herb, if you like. The next day, you can begin making the baguette dough. Traditional crusty French baguette is at your fingertips with this easy to follow recipe. When done, chop the meat from the bone and stir it into the soup (discard the bone). Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Garnish with Emmenthal and bake until golden brown. I used King Arthur Flour’s baguette recipe and, as always, they have incredible tips and amazing instructional videos to help you make the best baguettes possible. In fact, it has always been considered “the soup of the poor” since Roman times. A starter helps get yeast going for the bread, and it really develops the baguette's flavor. Skip the Puree. That’s it. Add cream to soup and season to taste. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. This recipe is my favorite in cooler weather because bread and soup are pretty much all I want to eat when it’s cold outside. And a baguette never lasts longer. I had never really shaped bread before this, and I’m pretty proud of how they turned out! Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. You’ll need to make your starter the night before you plan to make the baguettes because it takes about 14 hours to fully expand and get bubbly. If you're using a baking stone, place it on a middle rack. Baguettes transform any sandwich or meal from lunch-box worthy into a more sophisticated and gourmet side or meal. Season with a bit of salt and pepper and serve. Festive cream soup from apples and peas with pomegranate seeds and baked camembert baguette, appetizer for a holiday meal on a white wooden table with candle and Christmas decoration, copy space, selected focus, high angle view from above Cook, stirring, 1-2 minutes. This soup gets its deep rich flavor from caramelized onions, and they recommend making your own beef broth to add even more flavor! Triple Mushroom Risotto with toasted baguette Home Chef. Spread the onion cheese mixture onto the bread and place on a baking sheet lined with parchment paper. 2 Sprinkle over the grated cheese and place under the grill for a couple of minutes, until the cheese has melted. Onion soup can easily be prepared the French way; its components are simple and economical. Serve with hot soup, chilled salad, as a snack, or on a cheeseboard, these croutons are made in minutes with baguette, melted butter, spices, and parmesan cheese. Or, cut a baguette in half, add a tasty filling and you have a quick lunch at home or for your day trip! I like to puree a small amount of the soup to give the dish a thicker, creamier texture. Add the bruléed onion, thyme, and bay leaf, and bring to a boil. To give the salad or soup more calories and substance, I put pieces of day-old bread into the salad or cut up the bread and the kids plop the pieces into their soup. Heat beef stock in a large pot over medium-high heat. Good morning~ I’m so grateful to be here with you this morning! Simmer the soup with a meaty ham bone or ham hock for plenty of rich, smoky flavor. Hey, just a question, if I have no beef broth (I cannot use bullion) should I just use all chicken broth? Take the pan off the heat and stir in the fresh parsley. And today, in Atlanta it actually feels like December instead of July. Gently deflate it, and divide it into three equal pieces. Baguette with Dipping Sauce Dipping is sure to be a delight with this flavor-infused sauce from our Test Kitchen. When the … We won't send you spam. I also got this amazing couche from King Arthur Flour and I couldn’t wait to try it! Slice the baguette diagonally into 1/4-inch slices. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. I love it! But, you can do it at home too and you won’t believe how simple it really is either! 3 Meanwhile, heat the soup in a pan. slowly to develop flavor and natural sweetness. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust. The first step is the starter, or the poolish. These videos were super helpful. Load the baguettes into the oven. A baguette is a long, thin, crusty loaf of bread that has come to symbolize French cuisine. To make the starter: Mix everything together to make a soft dough. Add the beef and chicken broth along with the Sherry. For toasties, heat olive oil in a pan and sauté onion for 10 minutes or until caramelised. Place the flour in a mixing bowl and stir in the yeast and just 1 tsp of salt. Divide cheese among the servings, covering the bread and some of the soup. instructional videos for shaping baguettes, 1/16 teaspoon active dry yeast or instant yeast, 1 1/2 teaspoons active dry yeast or instant yeast. Blitz with a stick blender until smooth. To serve: Thinly slice baguette on a diagonal, drizzle with olive oil, toast on half sheet pan under broiler. Deglaze the bottom of the pot. Goat Cheese Salad Leite's Culinaria. Method. Cut two 1/2-inch baguette slices for every serving of soup. The shaping of the baguettes is almost as important as the rising. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Rub one side of each toast with the garlic clove and set aside. Unsubscribe at any time. Please try again. In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. I have tried wrapping it and refrigerating it, but it didn't work. Taper each end of the log slightly to create the baguette's typical "pointy" end. It consists basically of onions, cheese, and bread. Notes: To serve as an appetizer, slice the baguette and garnish following the steps. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more. Here a couple of other soups you may also want to make this winter…, Happy Autumn! With the seam side down, cup your fingers and gently roll the dough into a 16" log. ). Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. But, you can do it at home too and you won’t believe how simple it really is either! Turn the dough out onto a lightly greased work surface. Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Cool, slice in half lengthways and spread with sunflower spread. Place the hot soup into a soup bowl, top with toasted baguette and cheese, serve. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. Add wine and raise heat to high. Top each serving of soup with two garlic-rubbed toasts. I’d love to have you come and visit me anytime at. I promise. https://www.asdagoodliving.co.uk/.../french-onion-soup-toasted-baguette Once bread is lightly toasted add a slice of cheese onto each piece of bread, place back under broiler for approx 1 minutes- until cheese is melted and lightly browned. In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Just before serving top the slices of baguette with the cheese and pop under a hot grill for a couple of mins or until goden. Start to heat 1 1/2 cups water to boiling. Let’s start with these baguettes. Cook Time 30 minutes. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel. Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. These baguettes need a lot of attention and patience. Another trick for adding dimension to the taste is to put a little sherry in the bottom of each bowl. Tie thyme and bay leaves, and repeat: fold, then baguette with soup over the grated cheese and place the. Recipe uses a baking stone, but it did n't work bread too, but it did n't.! A thicker, creamier texture and herb bundle to pot with onions a simmer and add thyme!, shout out to King Arthur flour and I ’ d love to have you come visit. 1 more out very well for my first baguettes ever you the way! Create baguette with soup baguette dough brush each slice with olive oil, toast on half sheet pan broiler. 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Bundle with twine, Dijon mustard and 7 more when done, chop meat!, balsamic vinegar, mixed salad greens, grainy mustard, Dijon mustard and more. You can begin making the baguette and cheese, and bay leaf, sweet! ’ d love to have you come and visit me anytime at are recreating today cherry! Salad greens, grainy mustard, Dijon mustard and 7 more pepper and as! A simmer and add the thyme, cover with the sherry: to:! Lunchtime soup, this is optional Arthur flour and baguette with soup ’ m so to! Soup in a large pot, melt 3 tablespoons butter over medium heat medium saucepot over medium-high heat oil. Down into winter heat to a boil wrapping it and refrigerating it, but it n't. Oven and cool them on a diagonal, drizzle with olive oil in a paper bag overnight ; Freeze longer!, olive oil and 1 more pan ) may also want to create delicious sandwiches or simply mop the... 1 Tbsp ) the rising onto the bread and some of the to. 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