I used 8oz of a fontina/gruyere combo cheese I found in the fancy cheese section of Harris Teeter. I don't remember the brand, but anything along the lines of gruyere and/or fontina will be great. The deli cheeses are pricey, but 8oz was enough for five sandwiches (five super cheesy sandwiches). I know shredding cheese seems like a bit of a hassle, but the payoff is huge. Pre-shredded cheese doesn't melt as well. The same goes for the extra work caramelizing onions requires. It's worth it.
The sweetness of the onions, the creaminess of the cheese and the crunch of the bread all come together in perfect sandwich bliss. Ah. It's obvious I loved it considering I made it twice in less than 36 hours. Go ahead and move this to the top of your lunchtime "to-make" list. You'll be happy you did!
French Onion Grilled Cheese Sandwich
Recipe adapted from The Kitchen Life of a Navy Wife
Makes 4-5 Sandwiches
2 yellow onions, halved and sliced thinly
2 tablespoons butter
dash of salt
8 oz fontina/gruyere cheese, shredded
1 loaf sourdough bread or wheat bread, sliced (use the groceries bakery bread and have them slice it)
1 ounce softened butter, for the bread
1. In a heavy sauce pan melt the butter and toss the onions to coat. Season with a little bit of salt and cook on medium heat till caramelized and brown, stirring frequently, about 6-8 minutes. Be patient. Once caramelized remove from heat and set aside.
2. Butter two pieces of bread. Place one slice butter side down in a greased skillet. And add a few tablespoons of the onions and roughly 2oz cheese. Place the other slice on top and lightly press down with a spatula to make sure the sandwich comes together. Cook over medium heat until browned on both sides.
|This is 4oz shredded cheese and one onion. As you can see they go a long way!|
|Bad kitchen lighting, sorry!|