I have done it. I have unlocked what will no doubt go down in history as: THE ULTIMATE

GRILLED CHEESE the world has ever seen!!! Or, at the very least, a damn good one.

This GC has got pretty much everything you could ask for; gooey cheese, crispy bread, a touch of acidity, warmth, unctuous robust flavor that envelops your entire being like a lover on a shag rug in front of a fire on a crisp night. And the best part about this recipe – it’s a two-fer. That’s right.

 

You get two different meals out of one delicious recipe.

 

May I present: ONION SOUP GRILLED CHEESE

 

So as you can see, this grilled cheese is birthed from one of the most delicious and decadent soups on the planet. How on earth could this be anything other than amazing? It’s not. It’s AMAZING. It doesn’t hurt that it’s very simple to make.

 

For the soup: 

4/5 large sweet yellow or white onions. 

2 large shallots

1 clove garlic

3 sprigs of thyme

4 cups of beef broth

1 -2 cups of red wine

Salt – to taste

1 tbsp. balsamic vinegar

1 tbsp. sherry vinegar

Butter

Olive oil

Gruyere

Emmental

Sliced baguette

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Preparation

Preheat the oven to 420 F or 215 C

Crack the clove of garlic with a knife. Take the garlic and rub the bottom and sides of the pan with the clove.

Slice the onions and shallots.

Heat the pan to medium high. Add a healthy splash of olive oil and a pad (about 2 tbsp.) of butter.

When the pan is hot and the butter is melted, throw in the onions and shallots. Let them sit for a minute and get some color before mixing.

Put on whatever show you are binging (i.e. Master Chef Australia/ Better Call Saul) and

caramelize the onions (about 20 to 30 mins)

Once caramelized add salt and balsamic. Stir.

Add beef broth.

Add wine.

Add thyme.

Let it cook for about 20 minutes.

Toast slices of bread. I like to make my slices into mini garlic bread but only if I have time. Place

bread on top of the soup. Cover with as much cheese as you see fit. Bake until melted and golden brown.

Eat but don’t burn your tongue!

 

For the grilled cheese: 

4/5 large sweet yellow or white onions. 

2 large shallots

1 clove garlic

3 sprigs of thyme

4 cups of beef broth

1 -2 cups of red wine

Salt – to taste

1 tbsp. balsamic vinegar

1 tbsp. sherry vinegar

Butter

Olive oil

Gruyere

Emmenthal

Brioche Bun/ or any sturdy bread of your choice.

Mayonnaise

 

Preparation.

 

If you are taking leftovers from the soup:

Remove onions from broth and give them a little heat up on the pan.

Cut Bread and spread mayonnaise on the grilling side.

Slice or grate cheese.

Place a healthy amount of caramelized onions on the bread then load the cheese on top.

Place in a pan on medium with a cover.

Cook for 2-4 minutes and flip.

Make sure you have a nice golden brown, crispy edge to the bread and the cheese should be escaping from the sandwich like a prisoner from Alcatraz.

 

If you are making it without the soup:

 Preparation is the same but half the amount of liquid used for the soup. You will want to cook and reduce the liquid so it no longer remains. Take the onions that have been cooked down in the broth and make the sandwich as instructed above.

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