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    Home » Recipes » Sandwich Recipes

    French Onion Grilled Cheese

    Published: May 7, 2017 · Modified: Jul 7, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    grilled cheese melt on a green patterned plate

    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.

    Bread slices, red onion slices, piece of cheese, thyme sprigs, beef stock, butter

    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

    Side view of three layer grilled cheese cut in half

    Recipe Card

    Flat lay style image of French Onion Grilled Cheese

    French Onion Grilled Cheese Melt

    5 from 1 vote
    Philip Lago and Mystique Mattai
    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.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins

    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

    Calories: 1023kcal | Carbohydrates: 65g | Protein: 47g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1717mg | Potassium: 380mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1835IU | Vitamin C: 6mg | Calcium: 1231mg | Iron: 5mg

    Additional Information

    Course: Appetizer, Food + Drink, Main Dish, Snack
    Cuisine: French Inspired, Fusion Food, north american
    Servings: 4 servings
    Calories: 1023
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Mitch says

      November 21, 2017 at 1:02 pm

      I can't even explain how good it was. The ultimate grilled cheese.5 stars

      Reply
    2. Dee says

      May 08, 2017 at 8:03 pm

      Fabulous plating!

      Reply
    3. Kacey @ The Cookie Writer says

      May 08, 2017 at 10:26 am

      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!

      Reply
    4. Amanda (Peppers & Pennies) says

      May 07, 2017 at 11:26 pm

      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!

      Reply
    5 from 1 vote

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    We're home cooks, cookbook authors, and contributors to Flavour Network. Here you'll find a mix of unique recipes and fusion food mashups that are fresh, flavorful, and diverse.

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