French Onion Soup Grilled Cheese Recipes

FRENCH ONION SOUP GRILLED CHEESE

Steps:

• Caramelize the onions in 1T of the butter, add salt. Once semi-translucent, add the 4T of Sugar and sautee until golden brown, sweet and caramelized. Set aside until needed.
• Add the remaining 3T of butter in a large pan, and allow to melt.
• On the bottom slice, add 1 slice of Swiss and top with Half of the Caramelized Onions. Top with 3 slices of Provolone and top with the other piece of bread.
• Cook like your standard grilled cheese, Once the side of the bread is golden, Flip and cook the other side is just as golden.
• Enjoy right away! :)

FRENCH ONION SOUP GRILLED CHEESE RECIPE - (4.5/5)

Steps:

• Heat grape seed oil in frying pan over medium low heat. Add butter and allow to melt. Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. "Close" the sandwich with the other slice of bread, and gently press together. Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted. Remove the grilled sandwich from the pan and serve. WINE-BRAISED ONIONS: Cut the onions in half lengthwise, then slice thinly again lengthwise. For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don't burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook). Add about ¼ cup red or white wine (doesn't matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn't. Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.

FRENCH ONION SOUP GRILLED CHEESE

Steps:

• Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don't steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.
• Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.

FRENCH ONION GRILLED CHEESE

Steps:

• Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
• Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

FRENCH ONION GRILLED CHEESE

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.