French Onion Croque Madame Recipes

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CROQUE MADAME



Croque Madame image

(A Monsieur, made better!)

Provided by Rachael Ray : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand

Steps:

  • Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
  • Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
  • Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

CROQUE MADAME



Croque Madame image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 tablespoons minced onion
1/4 cup all-purpose flour
2 cups whole milk
Kosher Salt
Freshly ground white pepper
Pinch of nutmeg, optional
2 tablespoons Dijon mustard
12 slices thick-cut white bread
6 to 9 ounces sliced Gruyere (12 thin slices)
1 1/2 pounds thinly sliced ham
4 ounces (1 stick) unsalted butter
6 large eggs

Steps:

  • For the bechamel sauce: Melt the butter in a small pot. Add the onion and cook over low heat to sweat them. Stir in the flour and cook for 1 to 2 minutes. Slowly stir in the milk and bring to a simmer. Cook until smooth and thickened, 10 to 15 minutes, and then season with salt, pepper and nutmeg, if using.
  • For the sandwich: Heat the oven to high broil.
  • Build each sandwich as follows: Spread 1 teaspoon of Dijon mustard on a piece of bread; top with 1 slice of Gruyere, 4 ounces ham, another slice of Gruyere and then a piece of bread. Melt half the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove the sandwiches from the pan and place on a rimmed baking sheet.
  • Spoon 1/3 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brulee the bechamel.
  • Meanwhile, melt the remaining 4 tablespoons butter in the skillet and cook the eggs over-easy. Remove the sandwiches from the broiler and top with the over-easy eggs.

FRENCH ONION CROQUE MADAME



French Onion Croque Madame image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 26

3 tablespoons butter
3 large onions, very thinly sliced
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
1 bay leaf
1/4 cup dry sherry
1 cup veal or beef stock
2 cups whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
Freshly grated nutmeg
1 round tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
Drizzle acacia honey
1/4 cup good-quality olive oil
Kosher salt and freshly ground black pepper
1 green endive, sliced
1 head frisee, pulled apart
1 head radicchio, thinly sliced
4 long, 1/2-inch-thick slices peasant bread
8 slices mild imported cooked ham or prosciutto cotto
2 cups shredded gruyere cheese
Butter
4 large eggs

Steps:

  • For the onions: Heat a skillet over medium-low heat and add the butter. Heat until the butter starts to foam, then add the onions and season with salt and pepper. Add thyme and bay leaf, and cook to caramelize the onions, about 30 minutes.
  • Deglaze the onions with the sherry and then add the stock. Reduce until just a few spoonfuls of stock remain, then keep warm.
  • For the sauce: In saucepot, warm the milk. In another pan, melt the butter over medium to medium-high heat and whisk in the flour and cook for 1 minute. Whisk in the warm milk, bring to a bubble, and then season with salt, pepper and some nutmeg. Cook to thicken the sauce until it coats the back of a spoon, then remove from the heat and stir in the mustard.
  • For the salad: In a small bowl, whisk together the vinegar, mustard and honey, and then drizzle in the olive oil. Season with salt and pepper. Add the endive, frisee and radicchio and toss to coat.
  • For the sandwiches: Preheat the oven to 375 degrees F. Arrange the bread on a baking sheet and top each with some caramelized onions, 2 slices ham, some bechamel and cheese. Bake the sandwiches until brown and bubbly, about 10 minutes. Meanwhile, in a large saucepan set over medium heat, add some butter and cook the eggs sunny-side up or over easy. Top the sandwiches with an egg and serve with some salad.

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