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one toasted marbled-rye grilled-cheese sandwich cut into two halves with melted pale Gruyere and a thick layer of soft dark golden onion strands visible inside on an ordinary plate, with no beef or garnish
Rachel Kim

French Onion Grilled Cheese

The onions need patience before this sandwich ever reaches the griddle. Cook them down until they are soft, dark gold and no longer releasing a puddle of water. Gruyère carries the nutty cheese flavor, while marbled rye gives the sweet onion layer a little backbone. A splash of sherry lifts the browned bits from the pan; let it cook away before spreading the onions so the sandwich keeps the flavor of onion soup without taking on its liquid.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 medium yellow onions thinly sliced
  • 2 1/2 tbsp unsalted butter divided
  • 1/4 tsp fine salt
  • 1/8 tsp dried thyme
  • 2 tbsp dry sherry
  • 2 tbsp water used only if onions begin sticking
  • 4 slices marbled rye bread
  • 5 oz Gruyere grated

Method
 

  1. Melt 1 tablespoon butter in a skillet over medium heat. Add onions and salt and cook for 5 minutes, then lower the heat to medium-low.
  2. Cook onions for 25 to 30 minutes, stirring often, until deep golden and soft. Add only a little of the measured water if needed to lift sticking bits without steaming the onions.
  3. Stir in thyme and sherry and cook for 2 to 3 minutes until no free liquid remains. Transfer onions to a bowl and let steam escape for 3 minutes.
  4. Divide half the Gruyere over 2 bread slices, spread onions evenly over them and add remaining cheese. Close with the other bread slices and spread remaining butter over the outside faces.
  5. Cook in a clean large skillet over medium-low heat for 4 to 5 minutes per side until the rye is crisp and cheese is melted. Rest for 1 minute, cut in half and serve.