Photo Credit: Trendspotting, the Blog, 2012.

Recipe Adapted from
www. trendspotting .com

Makes 1 Sandwich

Ingredients:

1 tablespoon each olive oil and butter, for frying
2 slices of French bread
1 tablespoon softened butter
6 to 8 ounces Shredded gruyere cheese to generously cover both slices of bread
½ cup wine-braised onions (Recipe Follows)
1/2 tablespoon fresh thyme leaves
Kosher salt, to taste
Ground black pepper, to taste

Directions:

Heat the olive oil in cast iron skillet over medium low heat. Add butter and allow to melt.

Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. “Close” the sandwich with the other slice of bread, and gently press together.

Photo Credit: Trendspotting, the Blog, 2012.

Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the skillet and cook until the other side is toasted golden brown and cheese has completely melted.

Remove the grilled sandwich from the skillet, place on a small plate and serve.

Wine-braised Onions

Ingredients:

2 small cloves garlic per 2 onions
5 yellow onions or a mix of red, sweet and white onions
2 tablespoons olive oil
2 tablespoons butter
1 bay leaf
1/2 teaspoon fresh thyme leaves
Kosher salt, to taste

Ground black pepper, to taste
1/4 cup red wine
1 cup beef stock (optional)

Directions:

Using a chef’s knife, thinly slice the onions.

For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil/butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low , stirring occasionally with a wooden spoon. Continue to cook the onions until they are soft and deep golden brown, 30 to 40 minutes.

Add about ¼ cup red wine and allow to cook down with the onions, another 5 to 7 minutes. For a hearty flavor, add the beef stock and reduce the heat to a simmer.

Remove from heat and set aside enough onions for grilled cheese sandwich.