New Recipes

French Onion Grilled Cheese (Serves 3–4)

Base serves 2 with leftovers — slide to scale the ingredients.

French onion soup, reimagined as a grilled cheese: deeply caramelized onions and nutty Gruyère melted between buttery, toasted bread, served with a warm savory dip for the full au jus experience. Fully vegetarian as written — the only split is which broth goes in the dip.

Ingredients

Base (Sandwiches)

  • 8 slices sourdough or good country bread
  • 3 tbsp butter, softened (for the bread) + 2 tbsp for the onions
  • 2 large yellow onions, thinly sliced
  • 8 oz Gruyère, shredded or sliced (a little mozzarella or Swiss mixed in helps the melt)
  • 1 tbsp fresh thyme leaves (or ½ tsp dried)
  • 1 tsp Worcestershire sauce (optional — use a veg-friendly one to keep it meatless)
  • Splash of dry white wine or sherry (optional, for deglazing)
  • Salt & pepper to taste

Dip Options (au jus for dipping)

  • For meat eater: ~1 cup warm beef broth
  • For vegetarian: ~1 cup warm vegetable or "no-beef" broth
  • Optional: simmer the broth with a little thyme and a splash of Worcestershire to deepen it

Toppings / Sides (to taste)

  • Simple arugula or green salad with a bright vinaigrette (cuts the richness)
  • Extra fresh thyme
  • Dijon mustard on the bread

Instructions

  1. Caramelize the onions: Melt 2 tbsp butter in a skillet over medium-low. Add sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, 25–35 min until deep golden and jammy. Deglaze with a splash of wine/sherry if using; stir in thyme and Worcestershire. Set aside.
  2. Warm the dip: Heat beef broth (meat eater) and veg broth (vegetarian) in separate small pots. Keep warm.
  3. Build the sandwiches: Butter one side of each bread slice. Place a slice butter-side down, layer Gruyère, a spoonful of caramelized onions, then more cheese, and top with a second slice butter-side up.
  4. Grill: Cook in a skillet over medium-low 3–4 min per side until deeply golden and the cheese is fully melted. Press gently with a spatula for even contact.
  5. Slice on the diagonal and serve with the warm broth for dipping.

Tips & Variations

  • Toddler portion: pull a plain buttered Gruyère grilled cheese (skip onions/Worcestershire) and let her dip in a little warm veg broth.
  • Low and slow is the whole game on the onions — don't rush them; that's where the French onion flavor lives.
  • Make onions ahead: they keep 3–4 days and reheat fast.
  • No Gruyère? Fontina, Comté, or a sharp Swiss all melt beautifully.