National Grilled Cheese Day and French Onion Soup Grilled Cheese

Break out your celebratory accessories because today is National Grilled Cheese Day! Last week I shared my love for caprese and grilled cheese with this awesome caprese grilled cheese recipe and this week I will share my love for cheese, again, and French onion soup. Probably one of my favorite soups. It’s rich, cheesy, and that toasty baguette that usually sits on top…my GOD! This version is just what I was looking for. Toasty bread that didn’t get soggy, with a rich tasting onion mixture that sits atop some melty swiss cheese. It was love at first bite. The onions were not overpowering and the combination was perfect. For me grilled cheese is one of my go to’s when we just are not into what we planned for dinner. I usually have an embarrassingly large cheese variety in my fridge (Hello, my name is Heather, and I am addicted to cheese), but in those times of needing something to eat, it works out in my favor. I am sill a huge fan of the classic but I also love to dress it up a bit and make it a bit fancier. Now toss some shredded cheese in the air, dance around, whatever feels right, but definitely make this sandwich!

Ingredients

Instructions

  1. Heat olive oil in a pan on your stove top. Slice the red onion thin, and place in the pan. Reduce heat to low and cook until really soft. Add in the garlic and continue to saute for about 30 seconds more. Add in the beef bouillon and mix until all incorporated. Add in a dash of wine and a sprinkle of thyme and heat until reduced. Remove the onion mixture and place in a bowl and set aside.
  2. Using the same pan, melt some butter. Place a slice of bread into the pan and place a piece of cheese on top. Add on the onion mixture and another slice of cheese. Place a lit on top of the pan and let heat. Be sure to cook on a lower heat since the pan will already be hot and you don't want to burn the bread. Flip the sandwich and let cook on the other side. until toasty. Remove from the heat and let it sit for a minute before cutting in half.

Notes

This is an original recipe.

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