French Onion Grilled Cheese uses a broth-soaked slice of bread between the melted cheese, red wine caramelized onions and crispy top and bottom slices.
French Onion Soup is one sure way to Phil's heart (and stomach). Whenever we're eating out at a restaurant and French Onion Soup is on the menu, Phil orders a bowl. He oohs and awes with each spoonful. Rich broth, chunks of bread, stringy cheese and onions, of course, make this French classic simple and elegant. To honour the characteristics of the classic, we deconstructed the traditional French Onion Soup and reconstructed it back into a delicious mashup recipe, French Onion Grilled Cheese.
With all the robust flavours of French Onion Soup, our French Onion Grilled Cheese is made memorable by the addition of a broth-soaked slice of bread between the melted cheese, red wine caramelized onions and crispy top and bottom slices that instantly turn a one-dimensional grilled cheese into a three-dimensional GRILLED CHEESE!
The broth-soaked slice adds another layer of texture and adds another layer of comfort and flavour. Inspired by the soup, this grilled cheese is made even more memorable (yes, it's possible) by the layer of cheese that's broiled on top of the finished dish; melty, oozy and bubbly fromage.
Ingredient List
Sourdough bread, Gruyere style cheese, red onions, salted butter, beef stock, red wine, bay leaf, fresh thyme, sea salt and pepper
How to Make our French Onion Grilled Cheese Melt
1. Caramelize the Onions
Melt half the butter in a skillet on medium heat. Add the sliced onions and allow to cook until translucent, about 5 minutes. Add the ⅓ cup of stock, red wine, bay leaf, and thyme. Cook for 20-25 minutes, stirring carefully just a few times, until onions are soft and start to become sticky. Discard the bay leaf, season with salt and pepper and set aside in a bowl.
2. Start the Assembly
Slice 12 pieces of bread and set aside the 4 smallest. Butter both sides of the remaining 8 slices of bread. Top your bottom slices with a layer of cheese, then onions, and then a bit more cheese. Use only one third of the cheese and half the onions for this step.
3. Create the "Tastemaker"
Pour remaining ¼ cup of stock into a shallow bowl. Dip the 4 reserved slices of bread in the beef stock and place on top of the sandwich bottoms . Top with another layer of cheese, remaining onions, and cheese again. Place your top slices bread and give a little squeeze to help keep the sandwiches together.
4. Fry the French Onion Grilled Cheese
Heat the skillet you used for your onions on medium heat and melt a touch of butter. Place 1 to 2 sandwiches (whatever will fit comfortably) in the pan pressing down with a spatula. Cook for 3 to 5 minutes per side, or until each side is golden brown and cheese has started to melt. Place finished sandwiches on a parchment-lined baking sheet and repeat with remaining sandwiches.
5. Make it Beautiful
Heat your oven to a high broil.
Add a handful of grated cheese on top of each sandwich. Place them in the oven for 3 to 5 minutes, until the cheese is melted, bubbling and caramelized. Cool for a minute or two before slicing into the cheese goodness.
Bon Appetit
Chef Sous Chef
Recipe Card
French Onion Grilled Cheese Melt
Ingredients
- 1 lb Gruyere style cheese grated
- 1 loaf sourdough bread 12 slices
- 2 large red onions thinly sliced
- ½ cup salted butter room temperature
- ⅓ cup beef stock plus ¼ cup
- ⅓ cup red wine
- 1 bay leaf
- 4 sprigs thyme stems removed and chopped
- pinch Sea salt and freshly ground pepper
Instructions
- Melt half the butter in a skillet on medium heat. Add the sliced onions and allow to cook until translucent, about 5 minutes. Add the ⅓ cup of stock, red wine, bay leaf, and thyme. Cook for 20 to 25 minutes, stirring carefully just a few times, until onions are soft and start to become sticky. Discard the bay leaf, season with salt and pepper, and set aside in a bowl.
- Find the 4 smallest slices of bread and set aside. Butter both sides of the remaining 8 slices of bread and top your bottom slices with a layer of cheese, then onions, and then a bit more cheese. Use only ⅓ of the cheese and ½ the onions for this step.
- Pour the remaining ¼ cup of stock into a shallow bowl. Give the 4 slices of bread you set aside a quick dip in the stock and set on top of the cheese on each bottom. Top with another layer of cheese, remaining onions, and cheese again. Place your top slices of bread and give a little squeeze to help keep the sandwiches together.
- Heat the skillet you used for your onions on medium heat and melt a touch of butter. Place 1-2 sandwiches (whatever will fit comfortably) in the pan pressing down with a spatula. Cook for 3-5 minutes per side or until each side is golden brown and cheese has started to melt. Place finished sandwiches on a parchment-lined baking sheet. Repeat with remaining sandwiches.
- Place your oven on broil, then top each sandwich with the remaining cheese. Place in the oven until the cheese is melted and bubbling, about 5 minutes. Cool for a minute or two before serving.
Nutrition
Additional Information
Mitch says
I can't even explain how good it was. The ultimate grilled cheese.
Dee says
Fabulous plating!
Kacey @ The Cookie Writer says
Love everything about this!! French onion soup is my favourite (and I easily make it vegetarian by subbing in vegetable broth.) What a great way to use Heidi!
Amanda (Peppers & Pennies) says
I am crazy about the fact that this recipe is totally the love child of two of my favourite lunch dishes! What a creative take and a great way to showcase the flavours of Heidi! I am excited to join you guys in the journey to discover Canadian Cheeses coast-to-coast!