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French onion croque madame
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Mary Berg shows us how to make the perfect melted Croque Madame made with Gruyére cheese and ham on thick-sliced sandwich bread topped with a fried egg, perfect for your next brunch!
SERVES
4
Ingredients
Onions
- 4 yellow onions, thinly sliced
- 2 garlic cloves, unpeeled
- 4 sprigs thyme
- 3 tablespoons olive oil
- 2 tablespoons brandy
- 1 tablespoon maple syrup
- Kosher salt and black pepper for seasoning
- 1 teaspoon white wine vinegar
Mornay Sauce
- 1-1/2 cups (375 ml) milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Herbes de Provence
- Pinch freshly grated nutmeg
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1-1/4 cups (150g) grated Gruyere or Emmental cheese, divided
Sandwiches
- 8 slices Stonemill Sourdough Multigrain Rye, toasted
- 4 teaspoons Dijon mustard
- 8 thin slices (about 150 g) ham, optional
For Serving
- 4 eggs
- Butter, for frying eggs
- Fresh thyme, for garnish
Directions
For the Onions
- Preheat your oven to 325°F (160°C).
- Scatter the onions onto a rimmed baking sheet along with the garlic and thyme. Drizzle with olive oil, brandy and maple syrup. Season with salt and pepper and toss to combine. Cover tightly with foil and transfer to the oven for two hours.
- Remove the foil and stir in the vinegar. Return to the oven for 15 to 20 minutes or until caramelized—season to taste with more salt and pepper, if needed.
For the Mornay Sauce
- Set your broiler to low and line a baking sheet with foil. In a small saucepan, heat the milk over medium-low until steaming.
- Melt the butter in a medium saucepan over medium heat.
- Sprinkle in the flour and cook, whisking for one minute. While whisking, slowly add the warmed milk.
- Add salt, pepper, Herbes de Provence and freshly grated nutmeg. Bring to a simmer and cook, occasionally stirring, for one to two minutes, until thickened.
- Remove the sauce from the heat and whisk in the Parmigiano-Reggiano and 1/4 cup of Gruyere or Emmental.
For the Sandwiches
- Lay half of the bread out on the prepared baking sheet and spread one teaspoon of Dijon over each slice, two slices of ham, if using, about three tablespoons caramelized onions and half of the cream sauce.
- Scatter about two tablespoons of grated Gruyere or Emmental over each and sandwich with another piece of bread.
- Spread the remaining cream sauce over the tops of each sandwich and scatter over the remaining cheese.
- Broil the sandwiches for four to six minutes or until golden brown and bubbling.
To Serve
- Meanwhile, fry the eggs in a bit of butter over medium-high heat until crisp around the edges, leaving the yolks runny.
- Top the sandwiches with the fried eggs, scattered with a few fresh thyme leaves and season with some extra salt and pepper.
TIP: Leftover caramelized onions will keep tightly sealed in the fridge for up to four days.
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