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Academy Award Entertaining: Baguette Jambon Fromage & Onion Soup

Saturday Feb 25, 2012

BOSTON, MA - With the 84th Annual Academy Awards soon approaching on February 26, Nicholas Calias, executive chef at Brasserie JO , Boston's most authentic French brasserie at The Colonnade Hotel has whipped up an inventive dish inspired by the movie "Midnight in Paris": Baguette Jambon Fromage & Onion Soup. This is in celebration of the film's nomination.

Chef Calias, an expert in entertaining, shows how to create the best French fare - and what better dish to serve at Academy Awards viewing parties?

Here is Chef Nick's recipe for the unique (and easy-to-make) Baguette Jambon Fromage & Onion Soup for Awards show entertaining at home.

In addition, the dish will be served as a special at Brasserie JO during the week leading up to the Awards from February 20-26.


Baguette Jambon Fromage

Fresh baguette
1/2 lb thin sliced ham (choose your personal favorite)
1/4 lb baby Swiss, Comté or brie--(choose your personal favorite)
Butter Dijon Mayo

An inventive dish inspired by the movie "Midnight in Paris": Baguette Jambon Fromage & Onion Soup.

Warm a frying pan on medium high on the stove. Cut baguette in half lengthwise and then cut in half down the side. Butter the bread lightly on both sides and put into the pan. Toast for 2 minutes or so until golden brown.

Remove from the pan and spread mayo on one half and Dijon on the other. Add ham folded in half and cheese cut down the middle lengthwise. (Prosciutto can be added for more depth of flavor.) Assemble the two sides.

Onion Soup

6 large yellow onions peeled and thinly sliced
Olive oil
2 cloves garlic, minced
4 cups of chicken stock
4 cups of beef stock
1/2 cup of Madeira wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
2 oz. croutons
1 1/2 cups of grated Swiss Gruyere
1 slice Provolone Cheese


In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer) until caramelized.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Discard the bay leaf. Season to taste with salt and pepper.

To serve use individual oven-proof soup bowl. Ladle the soup into the bowls, top with crouton, top with provolone & Gruyere. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.


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