French Onion Grilled Cheese

French Onion Grilled Cheese

Introduction: If you like french onion soup, you'll love this snack. but even if you don't like french onion soup, you will still love this snack. the onions made the dish. caramelized and soaked in beer, what could possibly be better? They were so good you could eat them on their own. The science behind this dish that onions have a defensive entity that burns people's eyes(see picture below...) this is in hope that they will not get eaten. but if you chew gum it helps alleviate the tears just a little bit.

Materials:

4 tablespoons unsalted butter, divided
4 cups sliced sweet onions (about 2 pounds)
2 tablespoons dry sherry
1/2 cup unsalted beef stock, preferably homemade
1 sprig fresh thyme, leaves stripped from the stem
1 cup grated Gruyere cheese
4 thick slices French or Italian bread
Kosher salt and pepper, to taste

Procedure

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and cook, stirring occasionally, until the onions start to turn light golden, about 10-15 minutes. Continue to cook without stirring, until a brown crust starts to form. Add a splash of water and stir, scraping the fond from the bottom, and until the water evaporates. Repeat this two or three times, until the onions are golden brown and very tender.

Pour the sherry into the pan with the onions and continue cooking until it has completely evaporated. Add the beef stock and thyme to the skillet. Increase the heat to medium-high and cook until the stock has reduced by half, about 3-5 minutes. Season generously with salt and pepper.

Heat a griddle or nonstick skillet on medium heat. Spread the remaining 2 tablespoons of butter on one side of each bread slice. Place two pieces of bread, butter side down, on the skillet. Add a handful of gruyere, followed by a generous heap of onion mixture (it can be a little messy, in a good way). Top with the remaining bread slices, butter side up, and cook, flipping once, until cheese is melted and each side is golden brown.

Results:
This sandwich was ridiculously good. It had a sweetness from the onions with the saltiness of the cheese and buttered bread. The majority of the cooking time was in the onions. I would recommend making a large batch so that you can use the left overs to make more sandwiches late or use it as a dip for chips.

http://www.thekitchn.com/recipe-french-onion-soup-grilled-cheese-recipes-from-the-kitchn-182119