In Garde Manger my team rotated to the last of the stations: open-face sandwiches.
I decided to go solo this time and turn the classic French onion soup into a sandwich. This required breaking down the components of the soup and using the elements in a slightly different way. Bread, cheese, onion, broth.
I'd decided to bake a baguette with gruyère. But I didn't use the school recipe from first semester, opting instead for a more complicated one from the Tartine Bread book. It didn't work out so well because I was loosely following the instructions, and with something like bread you just can't do that.
So then I cheated and stole one of the baguettes made by the first semester bread station. Cut that into slices on the bias, and topped each slice with caramelized onions (deglazed with white wine) and shredded fontina cheese.
I put them under the broiler for a few minutes to melt the cheese, then spooned broth (veal stock simmered with spices and thickened with cornstarch) over. I was very pleased with the results. Very simple and very delicious.