Grilled cheese is perfect anytime, but with our first measurable snowfall and a lazy Sunday, grilled cheese seems like a perfect meal. There are so many creative combinations for this ultimate comfort food. With grilled cheese being soup’s best friend …let’s combine the two with this French Onion Grilled Cheese Sandwich. The nutty, sweet Gruyere pairs perfectly with the caramelized onion. I promise this gooey, savory sandwich will be one of your favorites. Other clever ideas….brie, pear and prosciutto…bacon jam, tomato and cheddar…goat cheese and roasted red pepper.
French Onion Soup Grilled Cheese Sandwich
Makes 2
1 large yellow onion- thinly sliced
1 tablespoon oil
Salt and pepper
1/4 cup sherry or beef stock
4 slices hearty Bread ( I used French)
2 tablespoons butter ( or 1 tablespoon butter 1 tablespoon oil)
1 cup grated Gruyere cheese
1 teaspoon fresh thyme
1 tablespoon oil
Salt and pepper
1/4 cup sherry or beef stock
4 slices hearty Bread ( I used French)
2 tablespoons butter ( or 1 tablespoon butter 1 tablespoon oil)
1 cup grated Gruyere cheese
1 teaspoon fresh thyme
In a large skillet, heat oil on medium heat. Add onion and saute for 5 minutes, stirring to coat. Turn heat down to medium low. Stir occasionally and continue sauteing for about 30 minutes, until the onions caramelize and turn golden brown. Add a pinch of salt, sherry or stock and let the liquid cook off. Remove from pan onions from the pan.
Preheat oven to 350 degrees.
Spread outer slices of bread with softened butter. On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add the rest of the cheese. Top with the other slice of bread, press together.
Heat 2 butter (or a combination of butter and oil) in the same skillet over medium heat. Place sandwiches in the pan and toast, carefully flipping when golden brown and cheese begins to melt. Place in oven to fully melt the cheese.
Spread outer slices of bread with softened butter. On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add the rest of the cheese. Top with the other slice of bread, press together.
Heat 2 butter (or a combination of butter and oil) in the same skillet over medium heat. Place sandwiches in the pan and toast, carefully flipping when golden brown and cheese begins to melt. Place in oven to fully melt the cheese.
