French Onion Soup Monte Cristo Sandwich

A savory twist on the classic Monte Cristo, featuring the rich flavors of French Onion Soup caramelized onions, Gruyere cheese, and ham layered between custard-soaked bread and fried to golden perfection. Served with a sweet and tart berry jam.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.50/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dessert•Soup•Bread•Side Dish

Cuisine:

French

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

2largeYellow Onions(thinly sliced)

£0.80

2tablespoonsButter(unsalted)

£0.25

1teaspoonBrown Sugar

£0.05

1teaspoonBalsamic Vinegar

£0.05

0.3cupBeef Broth

£0.15

3Eggs

£0.90

0.5cupMilk

£0.15

0.3teaspoonNutmeg(ground)

£0.10

0.3teaspoonSalt

0.3teaspoonBlack Pepper(freshly ground)

£0.05

8slicesBrioche Bread(thick-cut)

£2.50

4ouncesGruyere Cheese(shredded)

£2.75

4ouncesCooked Ham(thinly sliced)

£1.75

2tablespoonsCooking Oil(for frying)

£0.10

4tablespoonsBerry Jam(for serving)

£0.40

Total Cost

£10.00

£2.50 per serving

Instructions

1.
**Caramelize the Onions:** Melt butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 25-30 minutes. Stir in brown sugar and balsamic vinegar. Cook for another minute. Deglaze the pan with beef broth, scraping up any browned bits from the bottom. Cook until the broth is mostly absorbed. Remove from heat and set aside.
2.
**Prepare the Custard:** In a shallow dish, whisk together eggs, milk, nutmeg, salt, and pepper.
3.
**Assemble the Sandwiches:** Divide the caramelized onions, Gruyere cheese, and ham evenly among 4 slices of brioche bread. Top with the remaining 4 slices of bread.
4.
**Soak the Sandwiches:** Dip each sandwich into the custard mixture, ensuring both sides are well coated. Allow excess custard to drip off.
5.
**Fry the Sandwiches:** Heat cooking oil in a large skillet or on a griddle over medium heat. Carefully place the soaked sandwiches into the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan; you may need to cook in batches.
6.
**Bake to Melt Cheese:** Place cooked sandwiches on a baking sheet and transfer to a preheated oven at 350°F (175°C) for 5-10 minutes, or until the Gruyere cheese is melted and bubbly. (Optional but recommended)
7.
**Serve:** Cut each sandwich in half diagonally and serve immediately with berry jam for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

25 g

28% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use bone broth instead of regular beef broth for the caramelized onions.

If you don't have Gruyere, you can substitute with Swiss or Emmental cheese.

You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days.

To keep the sandwiches warm while cooking in batches, place them in a preheated oven at 200°F (95°C).

Experiment with different berry jams like raspberry, blackberry, or strawberry depending on your preference.

Cooking Equipment

Large skillet or griddle

Oven

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use bone broth instead of regular beef broth for the caramelized onions.

If you don't have Gruyere, you can substitute with Swiss or Emmental cheese.

You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to 3 days.

To keep the sandwiches warm while cooking in batches, place them in a preheated oven at 200°F (95°C).

Experiment with different berry jams like raspberry, blackberry, or strawberry depending on your preference.

French Onion Soup Monte Cristo Sandwich

Ingredients

Instructions