I’m about to blow your mind with five words, guys: french. onion. soup. grilled. cheese. I wish it was like, three words, because that seems more dramatic, but five was the most I could narrow it down to.
This grilled cheese though. I mean—there are hardly words to describe it, but I turned to my roommates (and expert taste-testers) to try and get a few descriptors for you—”Insane”, “Holy sh*t” and “This is the best thing you’ve ever made” are just a few of the phrases that popped up. I know I’m setting the bar high here, but this grilled cheese is maybe the best idea I’ve ever had.
French onion soup is a fall main-stay (check out my soup recipe here), and grilled cheese goes with soup better than pretty much anything else. I actually think it would be a brilliant idea to open just a soup and grilled cheese bar—like all the grilled cheeses would be different and compliment the soup pairings…hm…
OK, back on track. This grilled cheese is basically made of up bread (duh) and the beginnings of my french onion soup recipe. Fear not—I don’t expect you to go searching through the archives for it. Check out the (slightly modified) recipe, below:
French Onion Soup Grilled Cheese
You’ll need (makes about 4 sandwiches):
- One white or spanish onion, sliced thin
- 2 tablespoons flour
- 4 tablespoons beef stock
- 4 tablespoons red wine (can be any kind!)
- 2 tablespoons butter
- Salt, pepper and thyme to taste
- One medium block of gruyere cheese, shredded
- Slices of bread
To start, cook your onions on low in your pot with the butter. You want to cook them “low and slow” until they’ve reduced in size, have wilted and become caramelized and browned. The bottom of your pan will get a bit gunky in the process—no worries, this is good! We’re going to deal with that later.
While your onions are cooking down, you should shred the cheese for the grilled cheese. Gruyere cheese is typically the type of cheese that is melted atop french onion soup, so that’s what I went with for these grilled cheese sandwiches. As is typical with other cheeses, gruyere melts fastest and most evenly when shredded, so take yours to a cheese shredder for the most gooey grilled cheese possible. Set aside once you’re done.
With your pan still over the heat, add the flour over the onions and toss to coat. Add the wine to “deglaze” the pan, scrapping all the browned goodness off the bottom as you stir to coat evenly. Season with salt, pepper and a bit of thyme. Allow to simmer over low heat for a few minutes longer, until the flour has pulled a thick, burgundy-tinted “sauce” together to coat the onions. Keep over lowest heat setting to warm.
Coat the bottom sides of bread with butter, then lay atop a hot skillet. Add a layer of cheese to the bread and allow it to melt a bit, putting a cover over top to speed up the process if necessary (a fun trick I learned from the Food Network). Once the cheese has melted a bit, add the onions on top, a bit more cheese and a final slice of bread, coated on the outside with butter.
Continue to flip the grilled cheese until it’s browned evenly on both sides and the cheese inside is melted. Eat hot off the skillet and enjoy your grilled cheese nirvana.