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Video: Magnifique! French onion grilled cheese

TODAY recipes
updated 4/9/2012 11:08:48 AM ET 2012-04-09T15:08:48

Recipe: French onion grilled cheese sandwiches

  • For caramelized onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large yellow onions, in 1/4-inch slices from root to tip
  • Salt and freshly cracked black pepper
  • 1/4 cup dry sherry
  • 1 teaspoon finely chopped fresh thyme
  • For sandwich
  • 8 slices gruyere cheese
  • 8 slices sourdough bread
  • Salted butter, softened

For the caramelized onions
Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil. Add in the onions and toss to coat. Season with salt and pepper, spread the onions in an even layer, cover the pot and lower the heat to medium-low. Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about 1 hour, checking on the onions frequently and stirring.

Once the onions are fully caramelized and a deep golden color, add the sherry and scrape up the bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.

For the sandwich build:
Preheat a griddle to medium-high heat. Build the sandwiches with 1 slice of gruyere on the bottom of 1 piece of bread, some caramelized onions in the middle and another slice of gruyere on top. Top with another slice of bread. Repeat to make 3 more sandwiches.

Butter both sides of the sandwiches and place on the griddle. Cover with a metal bowl and cook for 3 to 4 minutes. Flip the sandwiches, cover again with the metal bowl and cook until the cheese is melted and the sandwiches are crisp, another 3 to 4 minutes.

Serving Size

Makes 4 sandwiches

Recipe: Jamon jibarito

  • 4 cups vegetable oil, for frying
  • 2 green plantains, cut in half and then halved lengthwise
  • Kosher salt and freshly ground black pepper
  • Granulated garlic, for seasoning
  • 4 slices American cheese
  • 1 pound good-quality boiled ham, thinly sliced
  • 1 beefsteak tomato, thinly sliced
  • 4 vibrant leaves iceberg lettuce
  • Garlic mayo, recipe follows
  • For garlica mayo:
  • 1 cup mayonnaise
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced or run through a press
  • Kosher salt and freshly ground black pepper

Heat the oil in a Dutch oven to 375 degrees F. Fry 4 pieces of plantains until they float to the surface, about 2 minutes. Drain on a paper towel and repeat with the remaining 4 pieces. Using 2 wooden cutting boards or a heavy pan, flatten each piece of plantain. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season with salt and pepper and a little granulated garlic. Set aside on a paper towel.

For the sandwich build:
On the bottom of 4 fried plantains (or tostones), place a slice of American cheese, a quarter of the ham, a quarter of the tomatoes and 1 lettuce leaf. Spread the Garlic Mayo on the top tostones and close. Cut in half on the bias. Pick up gently but bite aggressively.

For garlic mayo:
In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

Serving Size

Makes 4 sandwiches

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