Fairfield County Look - Versailles Grand Reopening

Versailles Grand Reopening

Versailles bistro invites everyone to join them at their new 339 Greenwich Avenue location as they celebrate their third decade. This French Bistro, café, patisserie and boulangerie is a Greenwich landmark and now has a wonderful new look. The new owners, Ingrid and Steve McMenamin wish to continue the tradition of offering simple, reasonably priced food in a comfortable new setting. They have improved Versailles’ quality without sacrificing its value. Versailles is a place where you can relax and savor your cassoulet, soufflé and steak frites without the hurried or hectic feeling. Sip a glass of French wine and enjoy a beautifully prepared cheese platter while relaxing on our Parisian-style outdoor patio. Or sit back and enjoy a café au lait with the chef’s new pistachio croissant. Some of the true stars of the menu are the selection of authentic pains and viennoserie. Internationally acclaimed, executive chef Jean Pierre Bagnato is preparing traditional French favorites with consistency as well as his own fresh organic creations. Versailles is committed to serving authentic food and gracious service. We look forward to serving you.

Soupe à l’Oignon
(French Onion Soup)
Recipe courtesy Jean Pierre Bagnato, 2010

Serves 4

Ingredients

3 white onions, thinly sliced
4 slices Versailles French baguette
½ cup Swiss cheese, shredded
3 ½ cups organic beef broth
¼ cup dry white wine
1 tablespoon vegetable oil
¼ teaspoon sugar
2 tablespoons white flour
Optional garnish: flat leaf parsley, minced

Cooking Instructions

Heat oil in stock pot. Add the sliced onions and cook slowly over low heat, covered, for 15 minutes. Add the sugar and cook over medium heat uncovered until onions are golden brown. Slowly add the flour, continuously stirring for 1 minute. Then add the beef broth and wine and bring to a boil. Lower the heat to a simmer and cook for an additional 10 minutes.

Toast the baguette and cut into four even slices. Pour the broth and onion soup mixture into four French onion soup bowls. Place one slice of bread in each bowl, then top with the shredded Swiss cheese. Place bowls on a cooking sheet and under a broiler until cheese bubbles and takes on a golden color. Sprinkle with minced parsley and enjoy.