The jammy onions with the combination of crisp bread, silky melted cheese transform the sandwich into something REALLY special.
Ingredients
4 tablespoons unsalted butter
1 pound yellow onions, peeled, halved and thinly sliced
Kosher salt and black pepper
1 tablespoons balsamic or red-wine vinegar
4 ounces Gruyère or Emmenthal cheese, grated
4 slices bread, cut ½-inch thick
Preparation
In a medium pot, boil water and add the onions; cook over medium heat for about 8 minutes or until onions are soft. Drain the onion in a colander. Allow the steam to escape before using.
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 onions become golden brown, 8 to 10 minutes. Once the onions are browned, 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. Wash the skillet and dry clean.
Add the cheese to the onions and stir to combine. PLace two slices of bread on a clean surface, 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.
