French onion soup in grilled cheese form. This is what heaven tastes like!
- 3 Tablespoons Butter, Plus More For Buttering Bread
- 1 Tablespoon Olive Oil
- 2 whole Medium Yellow Onions, Sliced 1/4 Of An Inch Thick
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Sugar
- 1 teaspoon Fresh Thyme Leaves
- 3 Tablespoons Beer (beef Stock Or White Wine Can Be Substituted)
- 4 slices Sourdough Bread
- ½ cups Grated Apple Smoked Gruyere Cheese (or More If Desired)
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 deep golden in color. Reduce the heat if you notice the onions are browning too soon.
Add in the beer, scrape any bits that accumulated on the bottom of the skillet, and then remove them off 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.
Recipe adapted from Portuguese Girl Cooks, via Joy the Baker.