French Onion Soup Grilled Cheese

Our family loves French onion soup so when I saw this recipe, I thought, hey, why not? It was pretty good, but a bit involved. I suppose, if you make a bunch of the onions at once, you could just make a big batch of soup afterwards to keep or freeze. Maybe that's how you make up the time?

Sandwich

• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 slices French baguette or French bread
• Gruyere cheese, shredded, enough to generously cover both slices of bread
• 1/2 cup wine-braised onions
• fresh thyme leaves
• salt and pepper to taste

Onions

• 1 small clove of garlic per 2 onions
• 2 white onions
• olive oil
• butter
• bay leaf
• fresh thyme
• salt and pepper
• red or white wine
• beef stock (optional)

Make the wine-braised onions first. Cut the onions in half lengthwise, then slice thinly again lengthwise. For every 1 large onion, heat about 1 tsp olive oil in a large, heavy bottom pan over medium heat. Add the same amount of butter, allow to melt; then add minced garlic. 

Allow garlic to soften (but not color) and add the onions. Stir to coat the garlic and onions in oil and butter. Add a bay leaf and small sprig of thyme. Turn the heat down to medium low and continue to cook the onions until they are soft and deep golden brown, about 30-40 minutes. 

Add about 1/4 cup wine and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock. Remove from heat. 

Heat 1 Tbsp of olive oil in frying pan over medium-low heat. Add 1 Tbsp butter and allow to melt. Spread each slice of bread with softened butter. Add half the shredded cheese to one slice, pile braised onions on top, sprinkle with fresh thyme, salt and pepper, and then add the rest of the cheese. Close the sandwich with the other slice of bread and gently press together. 

Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.

Remove the grilled sandwich from the pan and serve. 

NOTES: We didn't use the beef broth or the thyme. I'm not sure how much that would have changed the flavor. We just don't like thyme in our household so we left it out. 

Makes 1 sandwich

Prep Time: 10 minutes

Total Time:1 hour

Recipe from www.Tastespotting.com