Prep Time: 10 mins
Cook Time: 40 mins
Servings: 2
French Onion Soup Grilled Cheese
Rate this recipe for points
15
Ingredients
- 8 slices of Villaggio Artesano® Original White Bread
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 2 tbsp (30g) Butter
- 2 tbsp (30g) Sugar
- 2 Vidalia Onions, peeled and thinly sliced
- 1 cup (250ml) Beef Stock
- 2 tbsp (30ml) Sherry
- 1 tbsp (15ml) Red Wine Vinegar
- 1 tsp (5g) Thyme
- 1/4 cup (62.5ml) Brandy
- 8 slices Gruyere Cheese
- 8 slices Fontina Cheese
- 1/4 cup (62.5g) Parmesan Cheese, grated
- 4 tbsp (60g) Butter
Directions
- In a heavy non-stick frying pan, heat olive oil, and butter over medium heat until melted, then add sugar and onions tossing to coat
- Increase heat to medium-high and sauté for 20 – 30 minutes stirring every now and then until onions are dark golden brown and well caramelized
- Deglaze with beef stock, sherry, and red wine vinegar, scraping up browned bits on the bottom and sides of the pot
- Add thyme and keep cooking until reduced, then add in brandy and continue to cook until there is no liquid at the bottom of the pan
- Add 2 gruyere cheese slices to each of the 4 slices of bread then scoop the onion mixture overtop and layer with 2 slices of fontina cheese and top with grated parmesan and the other slice of bread
- In a heavy non-stick frying pan, melt 2 tbsp (30g) butter, and cook 2 sandwiches over medium heat for about 3-4 minutes, then flip and cook for another 3-4 minutes, until cheese is fully melted and sandwiches are golden brown
- Press down if needed, to facilitate cooking
- Repeat the process with the remaining 2 sandwiches
- Serve immediately
