1 tablespoon each safflower oil and butter
2 slices of sourdough 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)
salt and pepper to taste
*I used a combination of Havarti and Muenster today as well as red onions and hubs loved it
- Heat oil in frying pan over medium low heat.
- Add butter and allow to melt.
- Spread each slice of bread with the softened butter.
- Add half the shredded cheese to one, pile braised onions on top, sprinkled salt and pepper, then add the rest of the cheese. “Close” the sandwich 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.
about 1 small clove garlic per 2 onions
onions (cook about 3-5 at a time)
salt and fresh cracked pepper
wine (favorite flavor)
beef stock (optional)
- Cut the onions in half lengthwise, then slice thinly again lengthwise.
- For every 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 ¼ cup wine, and allow to cook down with the onions, another 5-7 minutes.
- Add beef stock.
- Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.