MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Onion Grilled Cheese
Categories: Five, Breads, Vegetables, Cheese
Yield: 2 Servings
4 tb Unsalted butter
1 lb Yellow or Vidalia onion;
- peeled, halved, thin
- sliced
Kosher salt & black pepper
2 ts Sherry, red-wine or
- white-wine vinegar
- (optional)
4 oz Gruyere cheese; grated
4 sl Bread; cut no wider than
- 1/2" thick
In a large skillet over medium-high heat, melt 2 tb 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 tb 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 tb 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.
Recipe by Ali Slagle
Recipe FROM:
https://cooking.nytimes.com
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