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Rachael's French Onion Grilled Cheese and Spring Greens Salad with Tarragon Vinaigrette
RACHAEL RAY SHOW28Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. butter
- 3 onions (medium-large, peeled, quartered and thinly sliced)
- 1 bay leaf (large)
- salt
- ground black pepper
- 1 tsp. white pepper
- 1/4 cup sherry (or ½ cup white wine)
- 1/2 cup beef stock (beef consommé or)
- 8 slices french bread (or good-quality white, cut on bias, or light wheat bread or sourdough)
- 1/2 cup Dijon mustard
- 1/3 cup crème fraiche
- 1 1/2 tsp. Worcestershire sauce
- 2 Tbsp. chopped parsley (finely)
- 1 Tbsp. thyme (finely chopped)
- 1 shallot (minced or grated)
- 12 oz. Emmi Mild Gruyere Cheese (coarsely shredded or thinly slicedFor the Salad)
- salt
- 1/2 lemon
- 2 Tbsp. white wine vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. honey
- 1/3 cup extra virgin olive oil (EVOO)
- pepper
- 3 Tbsp. fresh tarragon (a small handful, chopped)
- 2 romaine lettuce
- 1 upland cress (arugula or small leaf spinach)
- 1/2 cup cornichons (thinly sliced, or small pickles)
- 2 radishes (very thinly sliced)
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