Empty My Fridge
French Onion Grilled Cheese
Ingredients
- Butter15 tbsp
- Olive oil1 tbsp
- Onion · thinly sliced3
- Red onion · thinly sliced1
- Sherry¼ cups
- Thyme2 tbsp
- Bay leaf · dried2
- Salt1 ½ tsp
- Black pepper · ground1 tsp
- Beef stock½ cups
- Balsamic vinegar2 tsp
- Mayonnaise8 tbsp
- Sourdough bread8
- Gruyère cheese · grated1 ⅓ cups
- Mozzarella cheese · shredded1 ⅓ cups
Instructions
- Set a multicooker to high sauté. Melt the butter with the olive oil, then cook the yellow and red onions, stirring occasionally, for about 5 minutes until softened. Stir in the sherry, thyme, bay leaves, salt and pepper.
- Lock the lid with the valve sealed and cook on high pressure for 15 minutes. Quick-release the steam.
- Remove the lid, set to high sauté and take out the bay leaves. Cook, stirring often, about 10 minutes until the onions are jammy, golden brown and most of the liquid has reduced.
- Pour in the beef stock and scrape up the browned bits from the bottom. Stir in the balsamic vinegar and add more salt if needed.
- Spread 1 tablespoon mayonnaise on one side of each of the 8 bread slices. On 4 slices, mayonnaise side out, layer ⅓ cup Gruyère, 2 to 3 tablespoons of the onions and ⅓ cup mozzarella. Top each with a second slice, mayonnaise side out.
- Melt 3 tablespoons butter in a skillet over medium-low heat. Cook one sandwich at a time for 3 to 4 minutes per side, pressing gently, until golden and crispy, lowering the heat if the bread browns too fast. Repeat with the remaining butter and sandwiches.
- Slice each sandwich in half and serve while the cheese is hot and gooey.
Summarized from Tasty's video. Watch it for the details.
More recipes with
OnionCheeseRed onionBreadMozzarella cheeseSourdough breadGruyère cheese
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