FRENCH ONION SOUP GRILLED CHEESE
one of Top Chef judge Tom Colicchio's sandwich'es from his Wichcraft restaurant. Add lettuce, spinach or anything else you like but its great plain. caramelizing the onions takes time but worth it. (you can also do a double batch and freeze half for another time)
Provided by MarraMamba
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Melt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.
- Preheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.
FRENCH ONION GRILLED CHEESE
Provided by Ree Drummond : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 9
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.
GRILLED FRENCH ONION SOUP OR NOT
This tastes just like French Onion Soup from the grill. MMM. I am not an onion person but I love/devour this as does everyone who tries it. Super simple. We adjust the spices from italian to grilling seasonings to Old Bay. We also add cayenne as we like a touch of heat. Cheese can be varied as well. This can also be used to top your meat, we have topped beef, chicken, pork, burgers...
Provided by JLBear71
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim and peel onion leaving a small amount on the root end.
- Core the center then slice almost all the way thru (looks like a bloomin onion from outback steakhouse).
- Place 1 tsp butter and 1 boullion in hollow core.
- Place in sheet of heavy duty foil and form bowl with the onion.
- Sprinkle with Worcestershire sauce, wine and spices. Use more or less to your tastes.
- Close up foil and place on medium heat grill for about 1 hour.
- Remove from grill.
- Open carefully and add cheese and croutons.
- Note #1: You can add water/broth to make this more soup-like.
- Note #2: I use a beef base or low sodium boullion as this can get salty with the boullion, croutons and the cheese.
Nutrition Facts : Calories 167.2, Fat 6.5, SaturatedFat 3.6, Cholesterol 14.8, Sodium 834, Carbohydrate 22.1, Fiber 2.2, Sugar 5.7, Protein 5
FRENCH ONION SOUP GRILLED CHEESE SANDWICHES RECIPE - (4.5/5)
Provided by á-43854
Number Of Ingredients 10
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 GRILLED CHEESE
Grilled cheese is a near-perfect food on its own, but adding bacon, kimchi or, in this case, heaps of caramelized onions really makes it special. Caramelizing onions takes a good half-hour, so save this recipe for when you have a little extra time and company (this recipe serves two). If time permits, you could even prep them ahead in a slow cooker. Rather than layer the grated Gruyère and the warm caramelized onions in the sandwich, you should stir them together before assembling, which guarantees that the cheese will melt evenly throughout and that each bite will contain the perfect ratio of fragrant cheese to jammy onions. A splash of sherry, red-wine or white-wine vinegar added to the onions balances out the buttery flavors, but a side salad dressed with a tangy mustard vinaigrette would do the trick, too.
Provided by Ali Slagle
Categories brunch, dinner, lunch, sandwiches
Time 45m
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 43 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 26 grams, Sodium 863 milligrams, Sugar 15 grams, TransFat 1 gram
FRENCH ONION SOUP GRILLED CHEESE RECIPE - (4.5/5)
Provided by á-2788
Number Of Ingredients 17
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.
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