8 3/4 inch slices of sourdough bread or rustic French fambouse round loaf
8 oz gruyere cheese, coarsely grated
8 oz Italian fontina, coarsely grated
Instructions
Melt one tablespoon of butter in 8.5-inch saute pan over medium heat. Add the thinly sliced onions, salt, and bay leaf. Cook 8 minuted, stirring often with a wooden spoon, until the onions are soft and golden, but not charred. If the onions begin to brown too quickly, add 2tbls of water and continue cooking.
Add the cognac off the heat and allow to reduce 2 minutes over low heat.
Add the beef stock and cook on low heat for 3 minutes until the onions are soft and jammy and the pan is dry. Remove bay leaf and discard
Meanwhile, lightly butter one side of each slice of bread with the 2 remaining tablespoons of butter. Divide the cheese between all the unbuttered sides of bread, scatter the onion mixture evenly on half of slices. Top each piece of onion and cheese bread with a slice of just cheese bread, so the butter is on the outside of the sandwich and the onions are sandwiched between two layers of cheese.
Place in an 8.5-inch saute pan on medium-low heat, place one sandwich at a time. Toast 2 minutes on the first side, lower the heat to low and toast 4 minutes on other side or until sandwich is golden and crisp.
Serving
Suggestions
Disjon mustard and afew cornichons
Originally Submitted
10/21/2010
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