Breakfast
Gruyere and Caramelized Onion Grilled Cheese
Craving French onion soup, but it’s too hot for a steaming bowl of broth? Turn it into a sandwich instead. Our grown-up grilled cheese delivers the same crispy bread, melty cheese, and sweet caramelized onions of your favorite French soup. Bon appetit!
Servings:
2
Total Time:
45m
Prep Time:
15m
Cooking Time:
30m
Ingredients
- 1 medium onion, halved and sliced thin
- 1 tablespoon olive oil
- 3 tablespoons softened butter, divided
- Salt and freshly ground black pepper
- 1 to 2 tablespoons balsamic vinegar
- 4 1-inch thick slices artisan bread
- 4 ounces Gruyère cheese, grated
- Herbs de Provence, optional
READY TO COOK!
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Preparation Instructions
- Prepare to cook—Fit your GreenPan Multi Grill, Griddle & Waffle Maker with griddle plates. Turn dial to “Both” and preheat to 350°F in the closed position. Set timer for 20 minutes.
- Caramelize the onions—Place the onions on one side of the griddle (or both, depending on how much onion you have) and drizzle with olive oil. Add 1 of the tablespoons of butter to the griddle. When it melts, stir to cover all the onions and season with salt. Cook, stirring occasionally, until onions are softened and become a deep golden brown—about 20 to 30 minutes. If onions start to look a bit dry, add a a few tablespoons of water to the griddle and stir. When onions have caramelized, add a splash or two of balsamic vinegar and stir to combine. Continue cooking till balsamic is reduced, another 2 to 3 minutes.
- Meanwhile, prep the sandwich—Spread one side of each bread slice with remaining 2 tablespoons softened butter.
- Make the filling—As soon as onions are done, transfer to a small bowl and season with salt, pepper, and herbes de Provence to taste. Top with shredded Gruyère and stir together till cheese is melted.
- Assemble the sandwich—Turn two slices of bread butter side down on a clean work surface (or parchment paper!). Divide filling between sandwiches and top with the remaining bread slices, butter side up.
- Cook the sandwich—Place sandwiches on bottom grill place (depending on size of bread, you may need to cook them separately). Close lid, set timer for 5 minutes and press start. Cook until bread is golden and crisp and cheese is gooey.
- Finish and serve—Carefully remove sandwich with a wooden or silicone spatula and let rest a couple of minutes before slicing and serving.
Tips
- Pick the Best Bread—Regular sandwich bread runs the risk of falling apart. For this sandwich we love French bread (obviously), sourdough, and ciabatta or go traditional with sliced baguette.
- Patience, Grasshopper: Caramelizing onions takes time—at least 20 to 30 minutes—but all that sticky-sweet goodness is so worth it!
