Croque Monsieur and French Onion Soup

Croque Monsieur and French Onion Soup

Croque Monsieur and French Onion Soup

Croque Monsieur and French Onion Soup

Cold rainy days always make me want soup.  I love the way the house smells with a big pot of soup simmering on the stove and I love the delicious, piping hot result even more.  I was having visions of French onion soup from the moment the rain on the window woke me up.  French onion soup is one of my favorite things in the world.  I’m on a quest to find the best one;  I order it every time I see it on a menu.  One of my favorite memories ever was exploring Paris with Brian in the snow, going from cafe to cafe ordering soupe à l’oignon gratinée (they leave the “French” part off there because you can take that for granted) and croque monsieur.  We’d get a bottle of wine and sit for a couple hours and revel in the Parisian-ness of it all.  I can’t think about it too much without reaching for my passport. 

I have to say, I think one of the best versions of the croque monsieur comes from Tartine in the Mission.  The problem is that if you go early enough to avoid the ridiculous and infuriating line that usually stretches halfway down the block, you’re too early for croque monsieur.  I found a similar recipe on and made some adjustments.  I ended up using Swiss cheese instead of gruyere because that’s what was in the fridge, the key is the béchamel sauce.  To round it out, I pickled some carrots to go on the side.  The soup started from a recipe I found at All Recipes.

French Onion Soup 

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 5 medium yellow onions, sliced
  • 5 1/4 cups of rich beef stock
  • 2 Tbsp dry sherry
  • 3/4 cup red wine
  • 1 Tbsp fresh thyme, chopped
  • 3 cloves garlic, roughly chopped
  • 1 cup Swiss cheese, grated
  • 1/2 Parmesan cheese, grated
  • Kosher salt
  • Black pepper
  • 4 slices of rustic bread, toasted


  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Continue cooking on medium-high heat until onions begin to brown (about 45 minutes).
  2. Add beef broth, sherry, wine, garlic  and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of toasted bread on top of each. Layer each slice of bread with a mixture of the grated cheeses. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Weight Watchers Points Plus Value: 12

Croque Monsieur

  • 2 tablespoons unsalted butter
  • 3 garlic clove, minced
  • 1/2 yellow onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 Tbsp pastis (I used absinthe)
  • 1 cup Swiss cheese, grated (divided use)
  • 1/4 cup grated parmesan cheese
  • 4 thick slices country French bread
  • 4 teaspoons Dijon mustard
  • 6 ounces applewood-smoked ham, thinly sliced
  • 2 tomatoes


Preheat the oven to 400.

To Make Bechamel Soubise Sauce

  1. In a medium saucepan, melt the butter and sweat the garlic and onions over low heat for 15 minutes, stirring often.
  2. Add the flour all at once, whisking with a wooden spoon for 2 minutes. Stir in the hot cream and cook, whisking constantly, for 5 minutes or until sauce is thickened.
  3. Remove from heat and stir in the salt. pepper, nutmeg, Pastis, 1/4 cup grated Swiss and the Parmesan; set aside.

To Assemble the Sandwiches

  1. Brush Dijon mustard evenly on one side of half the toasted bread slices. Slather each piece with the béchamel sauce.  Divide ham evenly between the slices, top with sliced tomatoes and remaining cheese.
  2. Bake for 5 minutes at 400 degrees F. Turn on the broiler and broil for 3 to 5 minutes, until cheese starts to brown.
  3. Cut in half and serve hot.

Weight Watchers Points Plus Value: 6

If you have leftovers, store them in the fridge over night, then heat them in the oven at 400 for ten minutes and top with a poached or fried egg for breakfast and you have croque madame.

Artichoke, Spinach and White Bean Sandwich

Artichoke, Spinach and White Bean Sandwich

Artichoke, Spinach and White Bean Sandwich

Artichoke, Spinach and White Bean Sandwich

I just installed Gojee on my iPad and was doing a pre-lunch perusal and doing my best not to lick the screen.  Those pictures are just amazing.  I came across this sandwich originally posted at A Nutritionist Eats that sounded tasty so we gave it a shot.  The original recipe says it’s two servings, but you can stretch it easily to four and reduce the points.  I tried to use less oil than called for in the bean spread and it just didn’t work.  I did adjust it slightly by adding lemon juice.  This will be going into regular lunch rotation.

Weight Watchers Points Plus Value: 8


  • 1 – 15 oz can of white beans (I opted for cannellini beans)
  • 2 tsp basil
  • 1 clove garlic
  • 2 Tbsp olive oil + 1 tsp
  • salt & pepper
  • Juice from half a lemon
  • 1 – 14 oz can of artichoke hearts, drained and roughly chopped
  • 1 – 6 oz bag of fresh spinach
  • 8 slices whole grain bread

White Bean Spread:

Combine beans, basil, garlic, 2 Tbsp olive oil and lemon juice in food processor and process to desired consistency.

Artichoke & Spinach:

Heat large pan over medium heat. Add 1 tsp olive oil, artichokes and spinach, cooking for about 2 minutes, until spinach has just wilted.


Spread bread with white bean spread and top with artichoke and spinach mixture.