Joy the Baker French Onion Soup Sandwiches

I love French onion soup, but have never made it myself. (In fact, I’m not even sure if I have had French onion soup…maybe I just love the idea of it?) This is partly because I have never seen a recipe for it that doesn’t use wine. Before, when I was underage, I didn’t want to cook with alcohol or want to eat anything made with alcohol, even if the alcohol was cooked out and all that was left was the flavour. I think I had some sort of fear that I’d get drunk.

Well, I haven’t made the inaugural French onion soup yet but I have gotten closer with making these French onion soup sandwiches from Joy the Baker, which she made from Portuguese Girl Cooks (new-to-me blog that I am now enjoying browsing). It’s my favourite sandwich of the moment and it kind of reminds me of onion pizza. There’s no wine involved (I used the beef broth option) and they are seriously good. SO GOOD, as Sophia Grace would say on Ellen.

I’d never cooked down onions before but now that I have, they are being kept on the menu. Carmelized onions, onion jam (whatever you want to call it) is extremely versatile and we’ve already put it to different uses besides this sandwich. (I’ve already made more, cooked in bacon fat leftover from frying bacon.) Plus it’s easy to do, with hardly any effort involved. I can’t promise there won’t be tears, though. (Ha!)

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Tomato Dill Sandwich Wraps (SCD & GFCF)

In this heat, one doesn’t feel like doing that much cooking or baking. Yesterday was sweltering – I was going to bake something, but I decided it was too hot. A couple days ago when I was preparing lunch, I used some almond flour crepes to make a wrap version of one of my favourite sandwiches, tomato dill: just some mayonnaise, fresh tomatoes, dill, and a bit of salt.

Generally speaking, I’m not so keen on using SCD, nut-based breads for sandwiches as often I find the nuttiness is too overpowering or distracting, plus texture isn’t the same, but everyone who has eaten these crepes know, they are really all-purpose, light, and flavour is not an issue. They’re neither nutty or eggy. Once I bit into one of these wraps, I seriously couldn’t tell the difference between this SCD one and the wheat version.

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