Subj : NYT Most Requested - 42
To   : All
From : Dave Drum
Date : Mon Oct 14 2024 02:02 pm

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 (opt)
     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
 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.

 By: Ali Slagle

 Yield: 2 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... I do eat porridge but it's a grueling experience.
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