French onion + grilled cheese = the ultimate combo.
This divine pairing is a symphony of flavors, a dance of textures, a love affair between two timeless classics. It’s easy to make and impossible to resist, perfect for a cozy night in or a quick lunch on the go. Here’s how to make it:
Prep: 20 minutes
Cook/Bake/Broil: 2 hours 7 minutes
Serves: 4
1/4 cup unsalted butter
1 tablespoon vegetable oil
3 Vidalia onions, halved and thinly sliced
3/4 teaspoon granulated sugar
3/4 teaspoon salt
5 sprigs fresh thyme, bundled with kitchen string
1/4 cup white wine
1 tablespoon brandy
1/4 teaspoon ground black pepper
1 cup shredded Gruyère cheese
1/2 cup shredded low-moisture part-skim mozzarella cheese
3 tablespoons mayonnaise
1 tablespoon refrigerated horseradish
8 slices sourdough bread
12 slices roast beef
2 tablespoons sliced fresh chives
Prepared au jus gravy mix
1. In large, high-sided skillet, melt butter and oil over low heat. Add onions, sugar and salt; cover 3/4 of the way and cook 1 hour, stirring occasionally. Remove lid; increase heat to medium-low. Add thyme; cook 45 minutes, stirring occasionally. Remove thyme. Add wine and brandy; for gas stovetop, carefully tilt pan to catch fire and flame onions. Add pepper; cook 5 minutes or until onions are caramelized and liquid is reduced, stirring occasionally.
2. Preheat oven to 350°. In medium bowl, stir cheeses. In small bowl, stir mayonnaise and horseradish. Spread mayonnaise mixture on 1 side of bread slices. Place 4 bread slices, mayonnaise mixture side down, on cutting board; top each slice of bread with 2 tablespoons cheese, 3 slices beef, onion mixture, 2 tablespoons cheese and remaining bread slices, mayonnaise mixture side up.
3. Heat large, nonstick, skillet, over medium-low heat. In 2 batches, cook sandwiches 5 minutes or until golden brown, turning once; transfer sandwiches to rimmed baking pan. Bake sandwiches 5 minutes or until cheese melts; remove from oven. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Top each sandwich with 2 tablespoons cheese; broil 2 minutes or until cheese is melted and golden brown. Makes 4 sandwiches.
4. Serve sandwiches sprinkled with chives along with au jus.