Issue link: https://read.dmtmag.com/i/84343
Onion Soup Lyonnaise After a long walk in the woods, there's nothing like a delicious onion soup. At Chez Nanou, it's served for lunch, but it can be enjoyed as an appetizer or for any meal. Makes 4 servings 4 large onions, sliced 3 Tbsp. butter 1 Tbsp. oil 1 Tbsp. flour ¾-1 c. dry white wine 6 Tbsp. hot water Salt, pepper and nutmeg to taste 6 slices of brioche bread 3 ½ oz. Comté cheese, shredded 1. Sauté onions in oil and butter. Stir frequently, allowing onions to cook evenly until lightly browned. 2. Sprinkle with flour and stir; then add wine, water and seasonings. Cover and boil gently for 20 minutes. 3. Toast the bread and place at the bottom of 4 oven-proof bowls. Sprinkle with a little cheese. Pour the soup into bowls, sprinkle rest of the cheese on top. 4. Place under broiler until the cheese is melted and lightly browned. Chez Nanou is located at 805 Williamson St., Madison; (608) 283-4266 or cheznanoumadison.com. Makes 3 6-oz. loaves ½ c. leeks, chopped ½ c. red bell peppers, diced ¼ c. shallots, diced 1 Tbsp. balsamic vinegar 1 lb. ground chicken 1 large egg, beaten ¼ c. milk 3 c. Panko bread crumbs ½ c. Gorgonzola cheese 1 tsp. ground black pepper ½ tsp. each salt, dried oregano, dried basil, paprika 1. Sauté all vegetables until softened, adding balsamic vinegar toward the end. 2. In a mixing bowl, mix cooked veggies with the rest of the ingredients. 3. Fill 3 jumbo ramekins with chicken loaf mixture and bake at 400 degrees for 25 to 35 minutes. Daisy Café & Cupcakery is located at 2827 Atwood Ave., Madison; (608) 241-2200 or daisycafeandcupcakery.com. Chicken Meatloaf Meatloaf certainly seems like fall comfort food at Daisy Café & Cupcakery, where six variations are available daily. Use ground chicken for a lighter meal, and add sautéed seasonal vegetables and your favorite potatoes to make it a year-round favorite! Portabella Mushroom Sandwich Makes 4 servings 4 Portabella mushroom caps, 4-inch diameter 2 c. balsamic vinegar 1 c. extra virgin olive oil Bleu cheese mayonnaise 1 c. mayonnaise ½ c. bleu cheese crumbles ¼ tsp. garlic powder ¼ tsp. kosher salt ¼ tsp. black pepper, ground Caramelized onion 1 large yellow onion, sliced 2 Tbsp. butter, unsalted 1 Tbsp. extra virgin olive oil ¼ c. dry white wine or beer (optional) 1 c. arugula 2 beefsteak tomato, cut in thick slices 4 Ciabatta rolls 1. Whisk balsamic vinegar and olive oil until emulsified. Pour mixture over clean mushroom caps, then set in 8x8 dish. Press plastic wrap on top of mush- rooms and if needed, place another dish on top so that mushrooms do not float. Marinate for 2 hours. 2. Put mayonnaise ingredients in food processor and pulse until combined. 3. Cook sliced onion in butter and olive oil over high to medium heat. Stir occa- sionally, until onions are chestnut brown, about 10 minutes. Add white wine or beer and cook an additional 2 minutes, until absorbed. 4. Place mushrooms cap side down on grill. Season with salt and pepper. Grill until heated through, 4-5 minutes. Top with caramelized onions. Serve on Ciabatta roll with arugula, beefsteak tomato and bleu cheese mayonnaise. Paoli Schoolhouse Shops & Café is located at 6857 Paoli Rd., Paoli; (608) 848-6261 or paolischoolhouseshops.com. 60 BRAVA Magazine October 2012 Belgian Salad This sandwich is a great addition to any fall menu and is an excellent vegetarian alternative to burgers or steaks. Portabella mushroom caps can be purchased year- round, but their earthy and hearty flavor is welcomed in both fall and winter. Makes 4 servings Salad 2 heads Belgian endive, grilled and thinly sliced 3 heads frisée, rinsed and separated 1 Red Delicious apple, in ¼-inch slices ½ c. almonds, toasted 2 eggs, hardboiled and crumbled 4 strips Nueske's thick-cut bacon, cooked until crisp and crumbled Grilled meat, such as duck breast (optional) Vinaigrette 3 c. apple cider vinegar 1 ½ tsp. Dijon mustard 4 tsp. sugar ½ tsp. garlic, minced ½ tsp. shallot, minced ½ c. olive oil Salt and pepper to taste 1. Prepare salad: Combine ingredients in a bowl and mix well. 2. Prepare vinaigrette: Blend vinegar, mustard, sugar, garlic and shallot together. Using an immersion blender, slowly add olive oil to emulsify mixture. Season with salt and pepper. 3. Toss salad with just enough dressing to lightly coat. Serve. Brasserie V is located at 1923 Monroe St., Madison; (608) 255-8500 or brasseriev.com. The Belgians call endive "white gold." At Brasserie V, this versatile vegetable offers a tangy, sophisticated flavor that marries perfectly with fall flavors like apple and bacon. Add your own grilled meat to make a filling meal out of it!