French Onion Grilled Cheese Sandwich Recipes

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

Steps:

• Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
• Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes. Remove the onions to a bowl and leave the skillet on low heat.
• Place one slice of Cheddar and one slice of Swiss on each piece of bread. Top 3 of the slices with the onion mixture, then sandwich with the other cheesed breads, making 3 sandwiches. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt the remaining 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips-great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use.

Steps:

• Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don't steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.
• Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.

Steps:

• Melt butter in large nonstick skillet over medium heat. Add onions; cook 6 min. or until golden brown, stirring frequently. Stir in broth, then Worcestershire sauce; cook over medium-low heat 6 min. or until liquids are cooked off, stirring occasionally. Remove onion mixture from skillet; carefully wipe skillet clean with paper towels.
• Fill bread slices with onion mixture and Singles to make 2 sandwiches. Spread outsides of sandwiches with mayo.
• Cook in skillet over medium heat 2 to 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides.

Steps:

• Melt 1 T butter with 1 T olive oil in a heavy bottomed pot over medium high heat.
• Slice yellow onions 1/4" thick from root to tip and add to pot.
• Add salt and pepper.
• Spread onions in an even layer.
• Cover and turn heat to medium low.
• Sweat onions for 10 or 15 minutes.
• Uncover onions and cook until carmalized, 25 or 30 minutes while stirring frequently.
• Add sherry and scrape up bits on bottom of the pan.
• Stir in fresh thyme and salt and pepper.
• Preheat a griddle on medium heat.
• Butter both sides of bread.
• Put 1 slice of cheese on 4 pieces of bread.
• Add some carmalized onions to the sandwich.
• Close with other slice of bread.
• Place sandwich on griddle and cover with a metal bowl (or tent with tin foil). Get sandwiches cooking a nice golden brown (2 or 3 minutes).
• Flip, cover again and cook until the cheese is melted and sandwich is golden brown (2-3 minutes).
• Cut on a diagonal.
• Serve with Roasted Tomato Bisque!