Celebrating Bastille Day with FOOD

It's July 14th and to me that means BASTILLE DAY! Vive La France! In honor of this auspicious day I made a French-themed dinner. French Onion Soup and Salad Nicoise. It was delicious. They are simple and straightforward recipes, but I want to share them in hopes that others will have the chance to eat this #GreatFood. 

Salad Nicoise

Compose the following ingredients in lines on a large serving platter. Serves 5.

• 3 c. Mixed Salad Greens
• 3 Red Beets (boiled, peeled, sliced)
• 4 Radishes (sliced thin)
• 1/2 c. Nicoise Olives
• 3 Green Onions (sliced thing)
• 1 small package French Green Beans (steamed)
• 1 carton Grape Tomatoes
• 1 lb. New Potatoes (boiled)
• 6 Eggs (boiled, chilled, sliced in half)
• 2 - 7 oz. cans Tuna

Dressing

Combine the following ingredients and lightly dress the composed salad. Dress the green beans and potatoes while they are still warm, so that they absorb the dressing.

• 2 T. Fresh Tarragon
• 1 T. Fresh Thyme
• Juice of 1 Lemon
• 1/3 Olive Oil
• 1 T. Dijon Mustard
• Salt and Pepper to taste

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French Onion Soup

1. Heat 1 T. Olive Oil and 2 T. Butter in a large stockpot on medium heat.
2. Add 5 c. Sliced Yellow Onions to the pot and coat them in the butter and oil.
3. Cook with the lid on medium heat for 15 mins until the onions have softened and released their liquids, stirring often. Add 1 T. Fresh Thyme, 1 t. Salt and 1 t. Sugar and stir. 
4. Continue cooking (without a lid) on medium-high heat for 40 minutes to caramelize the onions. 
5. Add 3 T. Flour, stir and cook the rawness out of the flour. Add 6 cups of stock (I use a mix of beef and chicken, but you can use whichever you want or have on your shelf) and 1/2 c. White Wine.
6. Simmer the soup for at least 30 minutes stirring often.
7. Serve with Shredded Swiss or Gruyere Cheese and Toasted Sliced of Baguette melted under the broiler.

And at this point it seems pretty appropriate to say BON APPETIT!