A delightful combination of sweet caramelized onions and melty Gruyère cheese enveloped in crispy, golden-brown bread.
45 minutes
A delightful combination of sweet caramelized onions and melty Gruyère cheese enveloped in crispy, golden-brown bread.
tablespoons
Yellow Or Vidalia Onion, peeled, halved, and thinly sliced
0 lb
to taste
to taste
teaspoons
Gruyère Cheese, grated
0 oz
Toasted Pita, Flatbread, Or Lavash, cut no wider than 1/2-inch thick
slices
1. Melt Butter and Cook Onions
Start by melting 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is foaming, add the thinly sliced onions, seasoning them with a pinch of kosher salt and a few grinds of black pepper. Cover the skillet and let the onions cook for 3 to 5 minutes, stirring occasionally until they are softened and translucent.
2. Caramelize the Onions
Next, uncover the skillet and reduce the heat to medium-low. Continue cooking the onions, stirring occasionally, for 20 to 25 minutes until they achieve a deep golden brown color. If the onions start to stick, add a splash of water to prevent burning. For an extra depth of flavor, deglaze the skillet with the vinegar, if using, and cook until the liquid evaporates, which should take about a minute. Once done, transfer the caramelized onions to a medium bowl and season to taste.
3. Prepare the Sandwiches
Wipe out the skillet with a paper towel, or wash it if necessary, to prepare for cooking the sandwiches. In the same bowl, combine the grated Gruyère cheese with the caramelized onions, mixing well. Take 4 slices of bread and assemble the sandwiches by evenly distributing the cheese-onion mixture between them. Press down gently to ensure everything holds together.
4. Cook the Sandwiches
Melt 1 tablespoon of butter in the skillet over medium heat. Place the assembled sandwiches in the skillet and cook until the bottoms are golden brown, about 3 to 4 minutes. Carefully flip the sandwiches, adding another tablespoon of butter to the skillet, and cook the other side for another 3 to 4 minutes until the cheese is melted and the bread is evenly browned.
Combine creamy brie with a spread of fig jam for a sweet and savory combination that elevates the sandwich.
For a non-vegetarian variant, you could add some crispy bacon bits, prosciutto, or thinly sliced speck to the caramelized onions. This will introduce a smoky or salty element to the toastie.
Add thinly sliced ham to the Gruyère cheese to introduce a savory, smoky element.
Before adding the cheese, spread a thin layer of Dijon mustard, horseradish cream, or fig jam on the bread for an additional flavor component. These condiments can complement the sweetness of the onions and the savoriness of the cheese.
Incorporate crispy bacon and slices of fresh tomato for a play on the BLT within the grilled cheese format.
Cook onions slowly over low to medium-low heat in a heavy-bottomed pan, stirring occasionally, for a deep golden brown color and rich flavor.
Choose high-quality Gruyère and grate it yourself for the best melt and flavor. Avoid pre-shredded cheeses with anti-caking agents.
Opt for a sturdy, artisanal bread like sourdough or a thick-cut country loaf. Toast lightly before adding toppings for a crispy base.
Use a broiler for an oven melt or cover toasties with a lid in a pan to melt the cheese thoroughly without burning the bread.
After caramelizing, deglaze the pan with balsamic vinegar, wine, or water to incorporate fond flavors into the onions.
Comments (0)