Monday, January 30, 2012

French Onion Grilled Cheese Sandwich



Excited anticipation...extreme rage...pure bliss. Those were the range of emotions I went through while preparing this delicious little sandwich. I set out making this sandwich for myself for lunch all happy and excited to try it. I carefully sliced the onion all nice and thin. I lovingly shredded the two cheeses by hand while keeping an ever watchful eye on my caramelizing onions. Once everything was in place I turned to get my two slices of Italian bread, and THAT is where the extreme rage set in.

You see, my husband and son have this TERRIBLE habit of using things up and

1. Not telling me...

and

2. Leaving the empty container where it is.

When I turned to get my bread, what did I find? Four sorry little end pieces that were in no way going to make a yummy grilled cheese sandwich. I was livid. Luckily they were out bowling, so they escaped being beaten to death with the end pieces of a loaf of Italian Bread (I was angry enough...I could have made it happen).

SO...what was left. Well, I had some Cinnamon Raisin bread (on this sandwich? Ewwww), and a couple sub rolls. The sub roll it was. To make it possible to brown the bread I carefully sliced off the top and bottom portions of the roll, then sliced it in half. After buttering the top and bottom I placed in it the pan, loaded it up with the caramelized onions, both cheeses, and continued to make it as you would normally make a grilled cheese (being extra careful to flip it since it was so damn long).

Upon trying my first bite...back to pure bliss! All is forgiving! I no longer care to beat my family to death with bread (though there will be a serious bitch-out when they get home). I cannot get over how good this sandwich was...sub roll and all! You're probably looking at the ingredients thinking...'Really? You actually want me to shred my own cheese just for a grilled cheese sandwich??'...YES! Yes I do! You will NOT be disappointed! Whether you make it on Italian bread, sourdough bread, or a friggin ghetto-fabulous sub roll, just TRY IT! You'll thank me....you'll see ;)

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'French Onion Grilled Cheese Sandwich'

Ingredients
(I cut this down to make a sandwich just for myself. I shredded all the cheese, then mixed it together in a baggie, keeping the leftover in the fridge for future sandwiches)

4 yellow onions, halved and sliced thinly
2 tablespoons butter
dash of salt
8 oz fontina cheese, shredded
8 oz gruyere cheese, shredded
1 loaf sourdough bread or Italian bread, sliced
Butter, for the bread

Directions

1. In a heavy sauce pan melt the butter and toss the onions to coat. Season with a little bit of salt and cook on medium heat till caramelized and brown, stirring frequently, about 6-8 minutes. Once caramelized remove from heat and set aside.

2. Butter two pieces of bread. Place one slice butter side down in a greased skillet. And add a few tablespoons of the onions and an ounce each of fontina and gruyere. Cook over medium heat until browned on both sides.

***PRINT RECIPE***


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All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

8 comments:

  1. Love the addition of onion and the combination of the two cheeses. Definitely need to try this!

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  2. We love the grilled cheese for grownups! So easy to make and brings back great childhood memories. The addition of onion is a great idea! Our food lovers on our community page would love to see tasty recipes like this! Check it out and we hope to see you there! http://bit.ly/wlZhX4

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  3. If I don't try any of the recipe.s I LOVE reading how they came about it's just like my house very hungry and all I find is empty boxes.

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  4. Just saw this on Pinterest and I am going to have to make it. YUM!!

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  5. So I generally like to dip my grilled cheese in mustard, but this one BEGS to be dipped in au jus!! It completes the whole French onion soup. Thanks SO much for the idea!!

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  6. Omg...dipping this in au jus? Yes!!! Definitely gonna have to try that!

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  7. Add a rare to medium rare cooked hamburger to this and you have a bloody wonderful pattymelt (I do prefer rye for this).

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  8. What if you toss a little beef broth to the onions when they're almost done & let it reduce..... hmmmm yum! Lunch tomorrow!

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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife