I love french onion soup and I love grilled cheese, combine the two and I don’t know what to do with myself except eat!
I adapted the original recipe I found on Chatelaine’s website here.
Prep: 10 minutes
Cooking time: 30 minutes
Makes 4 Servings
1 tbsp olive oil
3 medium onions, sliced thinly (about 3 1/2 cups)
1/2 900 mL carton low-sodium beef broth
1 thyme sprig
8 slices rye bread
4 slices gruyére or swiss cheese (about 120 g)
Heat a large non-stick frying pan over high. Add 1 tsp oil, then onions, broth and thyme.
Cook, uncovered, stirring often, until liquid is reduced, about 15 min.
Top each slice with about 1/3 cup onion mixture and 1 cheese slice.
Top with remaining bread.
Wipe pan clean.
Heat over medium. Brush pan with 1 tsp oil.
Cook 2 sandwiches at a time, about 2 min per side.
Repeat with remaining oil and sandwiches.