Description
A delightful twist on the classic grilled cheese, featuring caramelized red onions and gooey Gruyère cheese, served with a savory dipping broth.
Ingredients
Scale
- 4 red onions, sliced thin
- 4 tablespoons salted butter
- 4–6 slices hearty white bread (like sourdough or country-style)
- 3 cups shredded Gruyère cheese
- 1 teaspoon sugar
- 2 tablespoons salted butter (for broth)
- 2 tablespoons all-purpose flour
- 1/3 cup sherry wine (or white wine)
- 1 can beef broth (14.5 oz)
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
Instructions
- Start by melting 4 tablespoons of butter in a Dutch oven over medium heat. Add the sliced red onions and stir to coat. Sprinkle with the teaspoon of sugar.
- Cook the onions over medium to medium-low heat, stirring occasionally to avoid burning, for about 35 minutes until soft and glossy.
- Once done, sprinkle the onions with a little salt, spoon them into a bowl, and set aside.
- In the same Dutch oven, add 2 tablespoons of butter to deglaze the pot. Whisk in the flour, then add thyme, sherry, beef broth, and pepper. Stir and simmer over medium heat for about 3-5 minutes until it thickens.
- For the grilled cheese, butter each side of the hearty bread. Place it in a pan over medium heat. When one side is golden brown, flip the bread and pile one side with cheese and onions.
- Sandwich it with the other slice, then toast until the cheese is melty and gooey.
- Slice the sandwiches and serve alongside the broth for dipping.
Notes
For a different flavor profile, feel free to substitute Gruyère with Swiss or sharp cheddar. To enhance flavors, add a splash of balsamic vinegar while caramelizing the onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: French
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg