1 tablespoon each safflower 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
½ cup wine-braised onions (see recipe below)
salt and pepper to taste
- Heat oil in frying pan over medium low heat. Add butter and allow to melt.
- Spread each slice of French bread with softened butter.
- Add half the shredded cheese to one slice of bread
- Pile braised onions on top
- Sprinkle with the salt and pepper, then add the rest of the cheese.
- Top with the other slice of bread, and gently press together.
- Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt.
- Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
- Remove the grilled sandwich from the pan and serve.
1 clove garlic per
2 onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
- Cut the onions in half lengthwise, then slice thinly again lengthwise.
- For every 1 large onion, heat about 1 teaspoon safflower 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.
- 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 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes.
- Remove from heat and set aside enough onions for grilled cheese sandwich.