French Onion Soup Grilled Cheese Sandwiches

A French Onion Soup Grilled Cheese Sandwich is essentially French onion soup in grilled cheese form. Slices of sourdough is topped with gruyere cheese and wine, garlic and thyme infused caramelized onions and griddled to golden perfection.

Course Mains & Entrees

Cuisine American

Keyword caramelized onions, French onion, grilled cheese, lunch, sandwich

Prep Time 45 mins

Cook Time 15 mins

Total Time 5 mins

Servings sandwiches

Calories 847

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

4 tablespoons unsalted butter
2 large yellow onions sliced 1/4-inch thick
2 cloves garlic finely minced
1 teaspoon fresh thyme leaves
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoon dry white wine beef stock or beer can be substituted
8 slices sourdough bread
8 ounces gruyere cheese or regular gruyere will do
4 tablespoons salted butter

Instructions

Melt 4 tablespoons of butter in a large pan over medium-high heat.
Meanwhile, cut the top and the bottoms off of your yellow onions and slice 1/4 of an inch thick. Keeping the onions uniformed in thickness will help them cook evenly.
When the butter has melted, add in the onions, garlic, thyme, kosher salt and pepper. Toss until coated in the butter. Cover and cook undisturbed for 5 minutes.
After the 5 minutes, uncover and cook on medium-low heat for 40 minutes, stirring every 5 minutes until the onions are soft and a deep golden in color.
Pour in the wine and scrape any bits that accumulate on the bottom of the pot and then remove the pot off of the heat.
Build your sandwiches by topping the sourdough slices with grated gruyere, caramelizd onions and more gruyere. Lastly, place the second slice of bread on top.
Preheat your griddle to 250° melt 1 tablespoon of butter per sandwich, spreading it around in pools roughly the size of your sandwiches.
Place the sandwiches down and increase the temperature of your griddle to 300°. Gently pressing the sandwich into the butter.
Griddle the sandwiches until the underside is crisp and a deep golden brown.
Before flipping, use a spatula to lift the sandwich, melt another tablespoon of butter on the griddle (as you did before) and carefully flip the sandiwch on the second side. Gently pressing the sandwich into the butter.
Once the cheese is melted and the second side is crisp and golden, transfer to a cutting board and slice the sandwiches in half and serve.

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