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French onion grilled cheese


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  • 1 tbsp olive oil
  • 3 medium onions, sliced thinly (about 3 1/2 cups)
  • 1/2 900 mL carton low-sodium beef broth
  • 1 thyme sprig
  • 1/4 cup dry sherry (optional)
  • 4 tsp Dijon mustard
  • 8 slices rye bread
  • 4 slices gruyére or swiss cheese, about 120 g


Servings 4


Step 1

1. Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme. Cook, uncovered, stirring often, until liquid is reduced, about 15 min. Add sherry and continue cooking until absorbed, about 5 more min. Remove thyme.
2. Spread Dijon on 4 slices of bread. Top each slice with about 1/3 cup onion mixture and 1 cheese slice. Top with remaining bread.
3. Wipe pan clean. Heat over medium. Brush pan with 1 tsp oil. Cook 2 sandwiches at a time, about 2 min per side. Repeat with remaining oil and sandwiches.

Prep Tip:

Keep grilled sandwiches warm on a foil-lined baking sheet in a 200F oven.

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