Onion Gratin Grilled Cheese Sandwich
Maybe it will happen tonight, or tomorrow. How many sandwiches are you eating during this quarantine?
I saw a recipe at the NY Times Cooking Section (by Ali Slagle) that inspired me. And oh boy, this Onion Gratin Grilled Cheese Sandwich is just as good as I thought it would be! I brought it up to quarantine cooking club and have been making this sandwich over and over again. It already became a regular in the weekly repertoire in my house.
Caramelizing onions does take a bit of time to prepare. I usually prepare it when I’m cooking something else so that have it ready in the fridge, and then, when I crave for this sandwich, boom, it’s ready.
I usually like a small sandwich, so I always go for the end parts of the bread as they are smaller than the center cut of a loaf. But if you like a regular sized sandwich, be sure to center slices. I used Italian bread because that’s what I had at home at the time, but any country style or sourdough bread will make a damn good sandwich.
As for the cheese, traditionally, the classic French Onion Soup calls for Grueye cheese. I had cheddar in the fridge, that’s what I used. Feel free to use muenster, gruyere, cheddar or any other yellow cheese of your preference.
You can use a panini press machine, an iron camp cooker or just a simple plain skillet.
You can watch of video of this recipe on my YouTube Channel! And don’t forget to subscribe!
Onion Gratin Grilled Cheese Sandwich
Serves 2
2 tablespoons extra virgin olive oil
1 pound onions, peeled, halved and thinly sliced
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted to mayonnaise point
1 center slices Italian bread
4 slices white cheddar cheese
1 raw garlic clove
Cook the onions: in a large skillet heat the olive oil over low heat and add the onions. Cook slowly, stirring frequently, until they caramelize into a deep amber caramel color, about 25 to 30 minutes. If you see some onions burning on the sides, add a tablespoon of water. Resist the temptation to turn up the heat; they need to caramelize over low heat or else they might burn too fast. Transfer to a plate or a container and keep refrigerated. You can make the onions up to 5 days ahead of time.
Pre-heat the panini press.
Spread melted butter on the outer parts of the bread.
Mound some onions, about 2-3 tablespoons on one side of the bread, top with the cheese, close the sandwich and take it to press until nice and golden-brown and the cheese is melted, about 4-5 minutes.
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Leticia