Bringing new meaning to the phrase “soup and sandwich,” this French onion grilled cheese recipe combines two classics—French onion soup and grilled cheese—into one decadent treat. And it’s a cinch to make. Bon appetit!
1 tablespoon butter
1 teaspoon olive oil
1 large sweet or yellow onion (about 1 pound), cut into 1/4-inch thick wedges
1/2 cup beef broth or stock
1/2 teaspoon chopped fresh thyme
Salt and pepper
1-1/2 tablespoons butter at room temperature
4 slices Farmhouse white bread (about 12 ounces)
8 slices (about 6 ounces) Swiss cheese
- Heat 1 tablespoon butter and the olive oil in a large cast iron skillet over medium heat. When foam subsides, add onion; sauté until onion is translucent, about 5 minutes. Reduce heat to medium-low; continue cooking until onion is golden brown, stirring occasionally, about 20 minutes longer.
- Increase heat to high. Add broth to the skillet; cook until liquid has evaporated, about 3 minutes. Remove from heat. Stir in thyme; season with salt and pepper.
- Spread one side of each bread slice with 1-1/2 tablespoons butter, dividing evenly. Place 2 bread slices, in a large cast iron skillet, buttered side down. Top each with 2 cheese slices. Top with caramelized onions, dividing evenly. Top each with 1 cheese slice. Cover with remaining bread, buttered side up. Turn on heat to medium-low. Cook each sandwich until golden brown, 2 to 3 minutes per side.
- Place 1 cheese slice on top of each sandwich. Place sandwiches under broiler just until cheese melts.