At first when I came up with the idea of a French onion grilled cheese sandwich I thought I was being original. Turns out loads of people had though of it before me which suggests that this sandwich is a pretty good idea! I couldn’t believe how similar it tasted to the actual soup. The bread slices were the croutons, the melted gruyere and wine/beef stock braised onions all came together to fool my brain into thinking I was eating the real soup. The only thing difficult about this recipe is eating it because those onions are pretty slippery. I used potato bread which is what I had on hand but a nice crusty baguette would work nicely. The sandwich was so tasty and really easy to put together (except for the onions that kept slipping out). I look forward to having this again!
- 1 tbsp olive oil
- 1 tbsp butter
- 2 slices of french baguette or french bread
- about 3-4 oz. gruyere, thinly sliced
- 2 large yellow onions (or 3 medium onions), thinly sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp thyme, or 2 sprigs fresh thyme
- 1/4 cup white wine
- 1/4 cup beef stock
- salt and pepper to taste
- 6 slices potato bread or baguette
- Heat the butter and olive oil in a pan. On medium heat add the onions and garlic. Stir to coat the onions in oil and cook for 3-4 minutes.
- Add the thyme and bay leaf and turn down the heat to medium low.
- Cook for 30-40 minutes on low-medium low until the onions are golden brown but not burned.
- Stir in the white wine and beef stock and cook for another 5-7 minutes.
- Add the cheese slices onto the bread. Add a few tablespoons of the onions on top and grill over a buttered pan or with a panini/foreman grill. Grill until the cheese has melted, about 5 minutes.