What do you get when you mix a classic soup with a classic sandwich? Mary Berg’s genius French Onion Grilled Cheese sandwich, that’s what.
French Onion Grilled Cheese
Makes 2 sandwiches
WHAT YOU NEED:
- 2 teaspoons unsalted butter
- 1 teaspoon olive oil
- 2 small yellow onions, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon brandy
- ½ teaspoon chopped fresh thyme
- 4 slices good and crusty bread (a French loaf is perfect for this!)
- 3–4 tablespoons salted butter, room temperature
- 100–125g grated Gruyere
WHAT YOU DO:
- Heat a medium sauté pan over medium-high heat. Add the butter and olive oil and allow it to melt together. Stir in the onions and season with salt and pepper. Cook the onions for 2–3 minutes or until just starting to brown. Turn the heat down to medium-low and continue to cook the onions, stirring occasionally, until well caramelized, about 20–25 minutes. Deglaze the pan with the brandy, stir in the thyme, and continue to cook for a few minutes to cook off the alcohol and allow the flavours to meld. Remove the onions from the heat and set aside.
- Preheat a panini press, sandwich press, or a pan over medium heat.
- Set out the four slices of bread and butter one side of each with salted butter. Place two slices of bread butter side down onto your preheated grill or pan and top with the cheese and a good helping of the caramelized onions. Top each with a second slice of bread, butter side up, and cook until the bottom is golden brown and the cheese is starting to melt, about 4 minutes. Flip and cook the other side until golden and the cheese is fully melted. Cut each sandwich in half and serve immediately with some Dijon mustard for dipping!