Double Decker French Onion Grilled Cheese

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.

Disclaimer: This post was sponsored by Dairy Farmers of Canada in partnership with Food Bloggers of Canada. All opinions are our own.

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, oohing and aching with each spoonful. Rich broth, chunks of bread, stringy cheese and onions, of course, makes this French classic simple and elegant. To celebrate our First Cheese of the Month Club with Dairy Farmers of Canada, we deconstructed the traditional French Onion Soup and reconstructed it back into a delicious and decadent French Onion Grilled Cheese.

With all the robust flavours of a 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 turns 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.

Cheese, nature’s gift to humans and the best thing you could put between two slices of bread, is a true craftsmanship. Canadian cheese especially, is a tailored expression of individual cheesemakers and is as diverse as the regions of Canada they call home. The cheese of the true north is creative and special, and while distinct from our European neighbours, is respectful of rules and tradition but is not bound to it.

Canada has produced a vast number of award winning cheese that are just as good as imported cheese.

A killer melting cheese, Farm House’s Heidi is native to British Columbia and reaches its peak at one year, with deep and rich flavours paired with grassy notes. The star of our double decker French Onion Grilled Cheese, Heidi is enhanced by caramelized onions and red wine, and fun fact: won an award for the 2015 Canadian Cheese Grand Prix in the Firm Cheese category.

Bon Appetit

Chef Sous Chef

French Onion Grilled Cheese

★★★★★

5 from 1 reviews

With all the robust flavours of a 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 turns a one-dimensional grilled cheese into a three-dimensional grilled cheese.

• Author: Chef Sous Chef
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 grilled cheeses
• Category: Food + Drink, Appetizer, Main Dish, Snack

Ingredients

• 400 g melting cheese (we used The Farm House Heidi cheese)
• 1 loaf bread (12 slices)
• 2 large red onions (thinly sliced with the grain)
• 100 g butter (room temperature)
• 1/3 + 1/4 cup chicken or beef stock
• 1/3 cups red wine (we used Bordeaux)
• 1 bay leaf
• 4 sprigs thyme (stems removed and finely chopped)
• 1/2 tsp Salt and pepper

Instructions

No. 1 | 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 1/3 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.

No. 2 | Crank your oven on to a high heat broil. Grate your cheese into 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 1/3 of the cheese and 1/2 the onions for this step.

No. 3 | Pour remaining 1/4 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 bread and give a little squeeze to help keep the sandwiches together.

No. 4 | 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 the rest of the sandwiches then top each with the remaining cheese. Place in the oven until the cheese is melted and bubbling, about 5 minutes. Allow to cool for a minute or two before serving.

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