Onion–Red Wine Marmalade
My onion marmalade is radically different from my fruit jams and is magnifique served with pâté, grilled steak and burgers, grilled cheese or on a charcuterie board. It’s called a marmalade because th...
The literal translation of pain perdu is “lost bread” but contextually, it means bread that is no longer “useable”—days-old bread that has become hard and crusty. This is the ideal bread to use for what is known locally as French toast. This recipe is full of rich savory flavors that make an ideal breakfast, lunch or dinner.
Ingredients
SERVINGS: 4 Serving(s)
- 4 slices thick-sliced day-old bread
- 3 large eggs
- 7 ounces crème fraîche
- 4–6 tablespoons unsalted butter
- 2 tablespoons butter
- ⅓ cup white wine
- 4 cups red (or green) cabbage, sliced thin
- Salt and pepper
- 2 apples, sliced
- 1 tablespoon balsamic vinegar
- Caroline’s Onion–Red Wine Marmalade (recipe below)
- Comté cheese or Gruyère cheese
Preparation
1. Mix eggs with crème fraîche, then soak the bread in the egg mixture for at least 20 minutes before frying in melted butter until browned and crispy. Keep warm.
2. Heat a large sauté pan over medium-high heat. Add butter, white wine and cabbage and sauté for about 15 minutes, or until tender. Stir occasionally and season to taste with salt and pepper. Stir in sliced apples and balsamic vinegar towards the end, about 5 minutes before stirring in 3–4 tablespoons Onion–Red Wine Marmalade. Stir until all liquid is evaporated and apples are tender. Serve warm French toast, topping with warm cabbage, Comté cheese and extra onion marmalade on the side.
French Brunch by Caroline Gustafson
Goat Cheese and Leek Tart
Savory with just a hint of sweetness, this rich and creamy tart is reminiscent of a Sunday morning quiche with the added earthy tartness of goat cheese. Caroline’s Rosemary–Bell Pepper Jam (found at t...
