French Onion Soup Grilled Cheese

By Alqualonde

Ingredients

• 1 tablespoon each grapeseed (or olive) oil and butter, for frying
• 2 slices of french baguette or french bread
• 1 tablespoon softened butter
• enough shredded gruyere cheese to generously cover both slices of bread
• 1/2 about 1/2 cup wine-braised onions (see recipe below)
• fresh thyme leaves
• salt and pepper to taste
• Wine-braised Onions
• 1 about 1 small clove garlic per 2 onions
• onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
• olive oil
• butter
• bay leaf
• fresh thyme
• salt and fresh cracked pepper
• red or white wine
• beef stock (optional)

Details

Adapted from tastespotting.com

Preparation

Step 1

1 tablespoon each grapeseed (or olive) oil and butter, for frying
2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded gruyere cheese to generously cover both slices of bread
about ½ cup wine-braised onions (see recipe below)
fresh thyme leaves
salt and pepper to taste

WINE BRAISED ONIONS
DIRECTIONS

Cut the onions in half lengthwise, then slice thinly again lengthwise.

For every 1 large onion, heat about 1 teaspoon 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 the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).

Add about ¼ cup red or white wine (doesn’t matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn’t.

Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.