French Onion Soup Grilled Cheese Sandwich
- Author: The Peach Kitchen
- 2 medium yellow onions, peeled cut in half and sliced into 1/4-inch thick semi-circles
- 2 tbsp salted butter,softened, plus more for buttering the bread
- 1 tbsp olive oil
- a dash of salt
- 1/2 tsp dried 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 gruyere or mozzarella cheese or whatever cheese you like
- 4 slices of crusty bread
- 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. 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 and serve.