Grilled French onion egg salad sandwich
my stomach is gargling just looking at it.
Ingredients:
1 large onion, thinly sliced
1 tbsp. olive oil
6 large eggs
1 tbsp. kewpie mayo
1 tbsp. panko breadcrumbs
2 tsp. fresh thyme, finely chopped
1 tsp. dijon mustard
1/2 tsp. Worcestershire sauce
2 1/2 tsp. kosher salt
1/2 tsp. black pepper
2/3 cup gruyere cheese, shredded
4 slices sourdough bread
2 tbsp. butter
toppings: finely chopped chives + flaky sea salt
Directions:
1. Caramelize the onions: Preheat a medium-sized skillet over medium-low heat. Add the olive oil, then add the thinly sliced onions and 1 tsp. salt, tossing until the onions are coated in the oil and salt, then cover until the onions are soft, about 6 minutes. Uncover and continue to cook on medium-low heat, stirring occasionally, until the onions are deep brown in color and slightly sweet, about 35-45 minutes.
2. Boil the eggs: while the onions are caramelizing, bring a small pot of water and 1 tsp. salt to a rolling, bubbly boil. Carefully drop the eggs in with a spoon, and cook for 8:30 minutes. Immediately remove from heat and place eggs in an ice bath (a bowl filled with cold water and ice), and allow eggs to cool for 5 minutes.
3. Make the egg salad: peel and chop the eggs, then add to a bowl with the caramelized onions, mayo, breadcrumbs, finely chopped thyme, dijon mustard, Worcestershire sauce, 1/2 tsp. kosher salt, and black pepper. Mix until well combined.
4. Make the sandwich: Equally divide the egg salad mixture and top on two slices of sourdough, then top each half with 1/3 cup shredded gruyere cheese, then the remaining piece of sourdough. Heat the same skillet you caramelized the onions in over medium-heat, then melt 1/2 tbsp. of butter. Grill each sandwich until golden brown and crispy, about 4 minutes on each side, adding 1/2 tbsp. of butter after flipping. Top with finely chopped chives and flaky sea salt before slicing and serving.