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B.O.C. monsieur

  • Beef Broth
    • 1000 g Beef Stock
    • 1 T Herbs de Provence
    • 1 Bay Leaf
  • Sandwich Loaves
    • 1 Baguette, crosscut, cut into 20 cm lengths
    • 8 Garlic Cloves, minced
  • Caramelized Onions
    • 300 g Yellow Onion, sliced
    • 200 g White Onion, sliced
    • 100 g Shallots, sliced
    • 1 T Red Wine Vinegar
  • 450 g Bacon, thick cut
  • 170 g Gruyere Cheese, sliced
  • 30 g Scallion greens, chopped
  1. Preheat oven to 400ºF (204ºC).
  2. Simmer stock. Prepare herbs de provence in a steel ball tea infuser. Add beef stock, herbs, bay leaf to saucepan. Cover. Simmer over low heat.
  3. Panfry bacon in skillet over medium-high heat until midway between crisp and floppy. Reserve bacon drippings in skillet. Set aside as diced bacon.
  4. Caramelize onions in bacon drippings.
  5. Toast sandwich loaves. Grease sandwich loaves by pressing sandwich loaves into cooking onions. Layer garlic on top of each loaf. Bake loaves at 400ºF for 5 minutes until edges are crusted and garlic is toasted. Referenced next as sandwich bread.
  6. Craft sandwiches by layering caramelized onions, diced bacon, and gruyere cheese over sandwich bread. Broil 2 minutes until gruyere cheese is melted and bubbly.
  7. Garnish sandwiches with remaining bacon bits and scallion greens. Serve with beef broth.

A loaded, open-faced sandwich. Pronounced BOHK monsieur.