Best French Onion Soup Sandwiches Recipes

French Onion Soup Grilled Cheese Sandwiches Recipe - (4.5/5) image

Provided by á-43854

Number Of Ingredients 10

2 medium to large yellow onions, sliced 1/4-inch thick
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper
3 tablespoon beer
4 slices sourdough bread
1/2 cup grated apple smoked gruyere cheese

Steps:

In a large skillet over medium heat, melt the butter and olive oil together. Add in the onions and stir so they are coated in all the fat. Cook undisturbed for 5 minutes. Stir and add in the salt, pepper, sugar and thyme. Stir, cover the pan with a lid and let cook. Stir occasionally until the onions are soft and a deep golden in color. Reduce the heat if you notice the onions are browning too soon. Add in the beer and scrape any bits that accumulate on the bottom of the skillet and then remove them off of the heat. On a preheated griddle or large skillet; place a slice of buttered bread (butter side down) and top it with a little shredded smoked Gruyere. Add half of the onion mixture and then more of the cheese. Top with a second slice of buttered bread (butter side up). Flip when the bottom is crispy and golden, repeat on second side. Cut in half, serve and enjoy!

FRENCH ONION SOUP SANDWICHES image

Number Of Ingredients 10

2 medium yellow onions, peeled cut in half and sliced into 1/4-inch thick semi-circles
3 tablespoon unsalted butter,softened, plus more for buttering the bread
1 tablespoon olive oil
1 scant teaspoon coarse sea salt
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh cracked black pepper
pinch of granulated sugar
3 tablespoons beef broth, beer, or white wine to deglaze the pan
1/2 cup finely shredded Gruyere cheese, please use more cheese to your own taste
4 slices bread

Steps:

Place a medium, heavy bottom sauce pan over medium heat. Add the butter and olive oil and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, thyme, and pepper and stir. Place lid on the pan and allow to onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. Remove the lid to stir the onions every so often. The onions will begin to brown, break down, and resemble an onion jam. When onions are entirely browned and completely soft, add your liquid (beef broth, beer, wine, or water) to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan as the liquid evaporates. This takes about 30 seconds. Remove pan from heat and allow to rest while you assemble the sandwiches. Butter one side of each slice of bread. On the unbuttered side add a good sprinkling of gruyere, top with warm onion mixture, top with more cheese and the final piece of sandwich bread. Repeat process in assembling the other sandwich. Cook sandwiches over medium heat in a medium saute pan. Flip and cook until golden on the outside and melty on the inside. Serve immediately.