Croque Monsieur Recipe
When croque monsieur can be made at home, why go to a restaurant for it? French folks out there will love this recipe. Croque monsieur makes a yummy breakfast. If you have a lot of cheese on hand then croque monsieur is the recipe you should opt for. You won't regret spending your time making croque monsieur. What are you waiting for, try it now.
Ingredients
Sauce
1 tablespoon butter
2 finely chopped onions
6 tablespoons butter
6 tablespoons whole wheat flour
2 cups scalded milk
1/4 teaspoon salt dash of nutmeg
Sandwich
1 tablespoon butter
12 slices whole-grain bread
1/2 pound swiss cheese, cut into 6 slices and the remainder grated to yield 3/4 cup
1/4 pound sliced cold ham
Directions
Melt butter in skillet and saute the onions until tender but not brown.
Remove from pan and set aside.
In the same pan, melt 6 tablespoons of butter, and stir in the flour, making a smooth thick roux.
Add scalded milk and salt and stir until thick and smooth.
Add onions and set aside.
Butter each slice of bread on one side.
On the unbuttered side, place a slice of cheese and a slice of ham.
Cover with another slice of bread with the butter on the outside.
Grill in heavy skillet, pressing together as you would a grilled cheese sandwich.
Cut each sandwich into 4 squares and place in an oven-proof dish or on a cookie sheet.
Top each with a tablespoon of the sauce, then sprinkle generously with grated cheese.
Glaze under broiler until browned.
Remove from pan and set aside.
In the same pan, melt 6 tablespoons of butter, and stir in the flour, making a smooth thick roux.
Add scalded milk and salt and stir until thick and smooth.
Add onions and set aside.
Butter each slice of bread on one side.
On the unbuttered side, place a slice of cheese and a slice of ham.
Cover with another slice of bread with the butter on the outside.
Grill in heavy skillet, pressing together as you would a grilled cheese sandwich.
Cut each sandwich into 4 squares and place in an oven-proof dish or on a cookie sheet.
Top each with a tablespoon of the sauce, then sprinkle generously with grated cheese.
Glaze under broiler until browned.
