French Onion Grilled Cheese

Why eat soup when you can put those jammy onions inside a buttery sandwich?

40 min · 1 servings

Ingredients

• 2 thick slices Sourdough bread
• 1 large Yellow onion (thinly sliced)
• 2 tbsp Butter + 1 tbsp Olive oil
• ½ cup Gruyère cheese (shredded)
• ½ cup Mozzarella cheese (shredded)
• Fresh thyme
• Splash of Beef broth or Balsamic vinegar (for deglazing)

Method

1. Melt 1 tbsp butter and the olive oil in a skillet. Add the sliced onions and a pinch of salt. Cook low and slow for 25–30 minutes until deeply caramelized.
2. Add a splash of broth or balsamic vinegar to deglaze the pan. Stir in fresh thyme. Set the onions aside.
3. Clean the skillet. Butter one side of each slice of sourdough.
4. Place one slice in the skillet butter side down. Layer with mozzarella, the warm onions, then the gruyère. Top with the second slice, butter side up.
5. Grill over medium-low heat until the bottom is golden. Flip carefully and cook until the cheese is completely melted.

Chef's tip: Low and slow on the onions — rushing them gives you brown, not sweet

From The Edible Codex · 261 recipes