Two weeks ago, on Top Chef, their elimination challenge was to take a well-known dish and transform it into something entirely new for the diners and judges. One of the chefs, was assigned French Onion Soup as her well-known dish. She opted to make another type of soup … which didn’t make much sense to me or Jim because the whole point was to revamp it into something different and unexpected. Anyway, Jim thought the idea to make a sandwich from the soup ingredients would be pretty delicious – So we went for it, and boy was it TASTY!
Ingredients (Serves 2):
- Ciabatta Bread – 1 loaf, cut into 2 equal pieces and sliced
- 2 Sweet Onions – sliced thin
- 1 lb. Steak – we buy whatever lean cut looks good and/or is on sale
- 1 tsp. Dried Thyme
- 1/4 cup White Wine
- 4 slices Fontina Cheese – you could also use Gruyere here too
- Olive Oil
- Salt & Pepper
- Heat a splash of olive oil in a large saute pan over medium-high heat and add sliced onions.
- Season onions with salt and pepper to taste, then add the dried thyme. Stir to combine.
- Keep stirring the onions often to encourage their cooking. Be sure not to brown the onions, we want to cook them slowly to soften them and bring out their sweetness. If you notice they are burning or turning brown, lower the heat. It took us about 30 minutes to cook the onions sufficiently.
- Meanwhile, heat grill pan to medium-high heat (you can also use a real grill, but apartment living really doesn’t lend itself to that).
- Season both sides of the steak with salt and pepper and put it on the grill.
- Cook steak to your desired doneness (it took about 4 minutes on each side for our steaks) and remove from grill to rest for a few minutes.
- Slice the rested steak as thin as you can on a diagonal and place slices on ciabatta.
- Place 2 slices of fontina cheese on each sandwich and top with caramelized onions.
- Complete sandwich construction by adding the top piece of ciabatta and enjoy!
Now doesn’t this sound like a dish that would win the elimination challenge?
I think so.