I've always loved experimenting with grilled cheese. Whether it's with a different kind of bread, mixing cheeses or adding something new to the traditional recipe, I'm always up to try a twist on the comfort food. I saw this recipe and knew I'd have to try it. French onion is one of my favorites, and even though this isn't true french onion, it was good, easy and the perfect update to a tried and true classic.
french onion grilled cheese
makes 2 sandwiches
2 medium yellow onions, sliced thin, about 1/4"
3 tablespoons butter softened, plus additional for outsides of bread
3 tablespoons white wine
4.5 oz gruyere cheese, shredded...or more! (I felt it needed more than this)
4 slices bread (I used sandwich multigrain, the options are endless)
salt and freshly ground pepper
makes 2 sandwiches
2 medium yellow onions, sliced thin, about 1/4"
3 tablespoons butter softened, plus additional for outsides of bread
3 tablespoons white wine
4.5 oz gruyere cheese, shredded...or more! (I felt it needed more than this)
4 slices bread (I used sandwich multigrain, the options are endless)
salt and freshly ground pepper
In a saucepan over medium heat, melt the butter and add the sliced onions. Stir until onions have softened and are starting to brown, about 3-4 minutes. Season with salt and pepper. Spread onions in an even layer, cover pot, and reduce heat to low. Stir every 5 or so minutes. Continue until onions are nice and brown and caramelized, about 25 minutes. (this varies based on the size of the pot and number of onions used). Once caramelized, increase heat to medium-high, add the wine to deglaze the pan, and scrape up any brown bits from the bottom. Once all the liquid has absorbed, a few minutes, turn off heat.
Preheat skillet to medium heat. Butter outsides of both pieces of bread, lay buttered side down on skillet and cover with 1/4 of cheese, top with half of the caramelized onions, and top with 1/4 more cheese, then bread, buttered side up. Cook until cheese is melted and the outside is golden brown. About 3 to 4 minutes per side. Repeat with second sandwich.
notes from the original recipe:
Feel free to use any combination of cheeses you wish, I used gruyere because it's classic for french onion soup and it's a good melting cheese.
I cooked my sandwiches in a cast iron skillet, and used a heavy cast iron pot on top of the sandwich once I flipped it to speed up the melting process.
-E
Preheat skillet to medium heat. Butter outsides of both pieces of bread, lay buttered side down on skillet and cover with 1/4 of cheese, top with half of the caramelized onions, and top with 1/4 more cheese, then bread, buttered side up. Cook until cheese is melted and the outside is golden brown. About 3 to 4 minutes per side. Repeat with second sandwich.
notes from the original recipe:
Feel free to use any combination of cheeses you wish, I used gruyere because it's classic for french onion soup and it's a good melting cheese.
I cooked my sandwiches in a cast iron skillet, and used a heavy cast iron pot on top of the sandwich once I flipped it to speed up the melting process.
-E
