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.
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.