MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Onion Grilled Cheese
Categories: Five, Breads, Vegetables, Cheese
Yield: 2 servings

4 tb Unsalted butter
1 lb Yellow or Vidalia onion;
- peeled, halved, thin
- sliced
Kosher salt & black pepper
2 ts Sherry, red-wine or
- white-wine vinegar (opt)
4 oz Gruyere cheese; grated
4 sl Bread; cut no wider than
- 1/2" thick

In a large skillet over medium-high heat, melt 2
tablespoons butter. Add the onions and season with salt
and pepper. Cover and cook, stirring once or twice,
until the onions are softened, 3 to 5 minutes. Uncover,
reduce the heat to medium-low, and cook, stirring
occasionally, until deep golden brown, 20 to 25 minutes.
If the onions look dry or like they might burn, add a
few tablespoons of water at a time, scraping up any
browned bits that are stuck to the bottom of the
skillet. If desired, once the onions are done, deglaze
the skillet with vinegar and cook until the liquid has
evaporated, about 1 minute. Transfer the onions to a
medium bowl and season to taste with salt and pepper.
Wipe out the skillet, or wash it, if necessary.

Add the cheese to the onions and stir to combine. Put
down two slices of bread, and scoop half of the
cheese-onion mixture onto each one. Top with the
remaining slices of bread, and press down gently.

In the skillet, melt 1 tablespoon butter over medium
heat. Add the sandwiches and cook until the bottoms turn
golden brown, 3 to 4 minutes, reducing the heat to
prevent toast from darkening too quickly, if needed. Add
the remaining 1 tablespoon butter, flip the sandwiches,
press down and cook until the cheese has fully melted
and the bottoms turn golden brown, 3 to 4 minutes. Serve
immediately.

By: Ali Slagle

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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