French Onion Grilled Cheese
This sandwich is a labor of love and a showcase of the beauty of caramelization. While it takes a while to cook, it is definitely worth it. French onion soup in sandwich form - with more melty, cheesy goodness and more of those amazing caramelized onions. And you even get some soup for dipping!
Equipment
- Normal cookware
- Grater or Blender
Ingredients
- 4-5 Yellow Onions (About 2 Lbs)
- 1 Tbsp Oil
- 2 Tbsp Butter
- 1 Tbsp Mayonnaise
- 1/2 tsp Sugar
- 1 Pinch Salt
- 1 1/2 Tbsp Flour
- 4 C Beef Stock or Broth
- 1/2 C Dry White Wine
- 9 Slices Swiss Cheese (Roughly 5-6 Ounces)
- 2 Ounces Parmesan Cheese Grated
- 2-3 Tbsp Cognac (Optional)
- 4 Slices Bread Sandwich Size, About 1/2 In. Thick
- Salt and Pepper To Taste
Instructions
- Put a heavy stock pot over medium heat. Add the oil and butter. Reserving a quarter of an onion, slice the rest of the onions and add them to the pot. Cook, covered, roughly 15 minutes until they are translucent.4-5 Yellow Onions, 1 Tbsp Oil, 2 Tbsp Butter
- Add the sugar and pinch of salt and cook, uncovered, stirring often until the onions have turns a dark caramel color. This takes 45 minutes to an hour. Note: pay close attention to the onions once they start to darken, or the edges will start to char. It won't be the end of the world, but it isn't perfect.1/2 tsp Sugar, 1 Pinch Salt
- Once caramelized, remove half the onions and add the flour to the remaining onions in the pot. Cook for 2-3 minutes, until the flour turns golden.1 1/2 Tbsp Flour
- Add a cup of stock (or broth) to the pot and scrape the cooked-on bits from the bottom of the pot. Add the rest of the stock (or broth), the 1/2 cup wine, cover the pot, and simmer the soup for 30 minutes.4 C Beef Stock or Broth, 1/2 C Dry White Wine
- While the soup simmers, prep the grilled cheese. Stack the two sandwiches in this order:bread, two slices swiss cheese,half of the reserved caramelized onions, half the parmesan,bread9 Slices Swiss Cheese, 4 Slices Bread, 2 Ounces Parmesan Cheese
- Add a thin application of mayo to the outside, on both sides, of each sandwich and place them in a cold skillet. Set the burner to medium heat. I like to start the pan cold to give the cheese inside the sandwich more time to melt before the bread toasts.1 Tbsp Mayonnaise
- Once the sandwiches are grilled to a golden brown on each side, set them aside for at least five minutes to allow the cheese to set a little. By doing this, they will still be gooey without being runny.
- When the soup has simmered for 30 minutes, grate (or blend) the reserved 1/4 raw onion and add it to the soup. Stir in the last slice of swiss cheese and the optional cognac, and add salt and pepper to taste.2-3 Tbsp Cognac
- Serve the sandwiches on a plate with a side of soup in bowls. Garnish the soup with grated parmesan and fresh cracked black pepper.