A Simple Sunday Dinner: Laurent du Clos Watercress Tilapia Fillets and Rice Pilaf.
Sometimes, you might have a taste for a soup and a sandwich for a light lunch or dinner. Here is a recipe that combines both!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
For the onions:
1/2 pound yellow onions, sliced
1/2 pound red onions, sliced
3 Tablespoons butter
Kosher Salt to taste
1/8 teaspoon ground black pepper
1/8 teaspoon turbino sugar
A Pinch of fresh thyme
1/4 cup red wine (or beef or chicken or vegetable broth can be substituted)
1 Tablespoon Worcestershire sauce
For the grilled cheese:
8 slices Swiss cheese, cut in the thin strips
8 slices bakery fresh French bread or sourdough bread
1-2 tablespoons butter
8-12 Sprigs fresh thyme for garnish
Heat a large cast iron skillet over medium heat.
Butter the outside of the pieces of bread. Top each slice of bread with a mound of cheese and caramelized onions. Place sandwich in the skillet and brown both sides of the sandwich until golden, for about 2-3 minuted. Slice the sandwich in half on the diagonal and garnish with 2-3 sprigs of fresh thyme.
Yields 4 Sandwiches