Good Taste

The Bistro on Union Street

A test kitchen on the third floor of the Student Union (who knew?) is where the magic happened in creating the new menu for the restaurant downstairs, The Bistro on Union Street — previously known as Chuck & Augie’s. The new menu offers a taste of modern French comfort food, such as the French onion soup and croque monsieur pictured here, while still keeping some fan-favorite dishes from the previous restaurant.

— CAMILA Vallejo ’19 (CLAS)

Taste of Storrs

The Bistro on Union Street

A test kitchen on the third floor of the Student Union (who knew?) is where the magic happened in creating the new menu for the restaurant downstairs, The Bistro on Union Street — previously known as Chuck & Augie’s. The new menu offers a taste of modern French comfort food, such as the French onion soup and croque monsieur pictured here, while still keeping some fan-favorite dishes from the previous restaurant.

— CAMILA Vallejo ’19 (CLAS)

French onion soup and a croque monsieur or madame at Bistro on Union Street
French onion soup and a croque monsieur or madame at Bistro on Union Street
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Croque Monsieur

Makes 6 sandwiches

Wash hands and change gloves when changing tasks throughout recipe.

  • 12 thin slices brioche loaf bread
  • 2 tablespoons butter
  • 1 ½ lb. sliced ham
  • 1 ½ lb. sliced gruyere cheese (30 slices)

 

For the whole grain honey mustard:

  • 3 tablespoons whole grain mustard
  • 1 ½ teaspoons honey

Mix mustard and honey together, serve on side of sandwich in soufflé cup.
 

To make the sandwiches:

  1. Heat ham in a sauté pan until caramelized on edges, set aside.
  2. Spread ½ tsp butter on each side of bread and place on sheet pan in 350 degree oven for 5 minutes.
  3. Fold 4 ounces of ham on 1 slice of toasted bread from oven, followed by 2 slices of gruyere.
  4. Top with another slice of brioche toasted bread and place back on sheet pan.
  5. Cover each sandwich with 3 slices of gruyere cheese so that cheese is overlapping and hanging over edge of sandwiches.
  6. Place in oven under the broiler for 2 minutes until cheese is completely melted.

**To make this sandwich extra delicious place a fried egg over sandwich, this is known as a Croque Madame! **

French onion soup and a croque monsieur or madame at Bistro on Union Street
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French Onion Soup

Makes 6 portions

Wash hands and change gloves when changing tasks throughout recipe.

  • 1/3 cup unsalted butter
  • 1 ¼ pound Spanish onion
  • ¾ tsp balsamic vinegar
  • 1 tsp granulated sugar
  • ¼ cup brandy
  • ¼ tsp chopped rosemary
  • 6 cups beef stock
  • 1 tsp roasted garlic
  • Salt and Pepper to taste
  • 1 loaf baguette
  • 12 slices gruyere cheese

 

For the soup:

  1. Peel and thinly slice onions.
  2. Heat butter in sauce pan over medium high heat.
  3. Sautee onions for about 10 minutes or until translucent.
  4. Add balsamic vinegar and sugar. Continue the caramelizing process until the onions are a dark caramel color.
  5. Strain most of butter and hold aside to use for croutons.
  6. Add brandy to pan and deglaze, cooking off alcohol.
  7. Add beef stock, rosemary, and roasted garlic, simmering for 20 minutes.
  8. Season to taste with salt and pepper.

 

For the croutons:

  1. Slice baguettes into 12 thin slices.
  2. Brush with butter withheld from sautéed onions.
  3. Place on sheet pan and bake in oven at 350 degrees for 10 minutes or until golden brown.

 

Finishing the soup:

  1. Place 8 oz. of soup into oven safe soup crock.
  2. Place 2 croutons on top of soup.
  3. Cover soup and croutons with 2 slices gruyere cheese.
  4. Place under broiler in oven till cheese is melted and slightly browned.

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