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French Onion Soup Grilled Cheese

Source of Recipe

From "The Cookies and Cups Cookbook" by Shelly Jaronsky


Recipe Introduction

"I have a secret. I have never been a fan of onions. I guess this isn't super unusual, but honestly I just don't get it...they are *strong!* Anyhow, I have found that the one way I do enjoy onions—beyond onion rings, because HELLO—is cooking them to within an inch of their lives—until they are supersoft and browned and sweet...basically until they don't taste like onions anymore. With all of this said, my husband loves onions, and most always orders French onion soup, if it's on the menu, when we go out to dinner. And while the soup always looks appealing to me, I have decided that it's mainly the toasty bread covered in cheese that I love. So that's where the idea for this recipe came from...lots of cheese, lots of toasty bread, and some sweet caramelized onions sandwiched in between. It will be the best sandwich you've had in a long time, that's a promise!"

List of Ingredients

â—¦ 6 tablespoons salted butter
â—¦ 2 medium to large yellow onions, thinly sliced
â—¦ ½ teaspoon sugar
â—¦ 2 beef bouillon cubes
â—¦ 4 ounces Gruyère cheese, grated
â—¦ 8 slices sourdough bread


Recipe

Heat a large skillet over medium-low heat. Add 2 tablespoons of the butter to the pan and then add the onions, sugar, and bouillon cubes. Cook uncovered, stirring occasionally, until the onions are very soft and golden brown in color, 20 to 25 minutes.

When the onions are cooked, transfer them to a bowl.

To assemble the sandwiches, divide the onions among 4 slices of the bread. Top each with one-fourth of the Gruyère cheese. Top with the remaining slices of bread.

Using the same skillet set over medium heat, melt 1 tablespoon of the butter. Place a sandwich in the pan and toast until the bread turns golden brown. Flip the sandwich and continue cooking until the cheese is melted, then remove from the heat. Repeat for the remaining 3 sandwiches, adding 1 tablespoon of butter for each sandwich.

Serve hot.

Makes 4 sandwiches




• Tip:
I have a few friends who think this sandwich would be really great with roast beef, and I have to agree. Just add thinly sliced roast beef and top it with the onions and cheese and cook the sandwich the same way!