Recipe courtesy of Ree Drummond
French Onion Grilled Cheese
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1254
- Total Fat
- 46 g
- Saturated Fat
- 25 g
- Carbohydrates
- 161 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 50 g
- Cholesterol
- 119 mg
- Sodium
- 2558 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1254
- Total Fat
- 46 g
- Saturated Fat
- 25 g
- Carbohydrates
- 161 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 50 g
- Cholesterol
- 119 mg
- Sodium
- 2558 mg
Ingredients
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Directions
- Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
- Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.
