When we were staying in a Pied-à-Terre in Paris, there was a local Boulangerie situated just a few steps away but when those windows were open, especially early morning, you would catch a whiff of baking bread. Oh my goodness was it heavenly. Some mornings, my husband and I would drift over there following the enticing trail and choose from a variety of freshly made french bread (we love baguettes!) to bring back the the apartment for a petit-déjeuner (small breakfast) coupled with freshly brewed coffee.
My name is Carol and I am addicted to Carbs. Guilty.as.charged.
When I was introduced to Dempster’s® Farmhouse™ Country White Bread my mind instantly went back to my memories in Paris. The thickness and texture of the bread reminded me of the fresh thickly cut slices of bread I would have there. It’s perfect for dipping or coupled with some warm, hearty soup. One of my favourites during the colder months is French Onion Soup.
This bread goes superbly with it! Try this easy dinner recipe tonight!
French Onion Soup
Adapted from Love Paris, Love Food by Kate Whiteman
- 1/3 cup unsalted butter (splurge for the French butter!)
- 1 1/2 pounds onions, very thinly sliced
- 1 t sugar
- 2/3 cup dry white wine (or substitute water if you don’t have any on hand)
- 5 cups good beef stock (I cheat and make 5 cups using Better Than Bullion beef cubes from the grocery store.)
- Salt and pepper
- Toasted slices of bread (preferably Dempster’s® Farmhouse™ Country White Bread or a baguette)
- 1 3/4 cups freshly grated Gruyere cheese
- Melt the butter in a large saucepan over medium heat, add the onions. Sprinkle with sugar and saute for about 5 minutes. The onions will start to caramelize.
- Turn the heat down as low as possible and cook the onions very gently for 20 to 30 minutes, stirring occasionally to make sure they don’t burn. The onions will become very soft and a deep nutty brown.
- Add the wine and let it bubble for a few minutes. The alcohol will burn off, leaving the wine flavor behind. Pour in the beef stock and stir. Scrape any onions from the bottom of the pan.
- Bring to a boil, then lower the heat and simmer the soup for 30 minutes.
Season the soup with salt and pepper. Ladle soup into individual heatproof bowls. Heat the broiler to high. Float the sliced bread on top of the soup and sprinkle with freshly grated Gruyere cheese. Place the soup bowl under the broiler until the cheese is bubbling and golden brown.
Season the soup with salt and pepper. Ladle soup into individual bowls, floating sliced bread on the top. Top with freshly grated Gruyere cheese.
My family and I both absolutely love this bread. Dempster’s has never disappointed with any of their baked goods and definitely hit it on the nail with this new recipe.
I put it to the test with my 4 year old bon vivant, aka the peanut butter and banana sandwich expert, to see if it was a hit or miss.
Sure enough, she loved it!
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There’s so much you can make with this bread, I want to give you the opportunity to try it out for yourself.
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