French Onion Soup Grilled Cheese Sandwich is a comforting meal that combines two favorite dishes into one delicious treat. This sandwich captures the rich flavors of French onion soup and melds them beautifully with gooey melted cheese.
Why Make This Recipe: French Onion Soup Grilled Cheese Sandwich
Making a French Onion Soup Grilled Cheese Sandwich is a great way to enjoy the classic flavors of French onion soup in a more portable form. This recipe is:
- Quick and easy to prepare
- Perfect for a cozy meal
- A wonderful option for lunch or dinner
- Ideal for using leftover caramelized onions
How to Make French Onion Soup Grilled Cheese Sandwich
Creating a French Onion Soup Grilled Cheese Sandwich is simple and straightforward. Follow these steps to bring this delightful dish to life!
Ingredients
- 4 slices of whole grain bread
- 1 cup caramelized onions
- 1 cup shredded Gruyere cheese
- 1 cup low-sodium beef broth
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Directions
- Heat olive oil in a pan over medium heat. Add onions and cook until caramelized, about 15-20 minutes.
- Spread caramelized onions evenly on two slices of bread.
- Sprinkle shredded Gruyere cheese on top of the onions.
- Place the other two slices of bread on top to form sandwiches.
- Heat a skillet over medium heat and grill the sandwiches until golden brown on both sides and cheese melts, about 3-4 minutes per side.
- Serve with a cup of warm beef broth for dipping.
How to Serve French Onion Soup Grilled Cheese Sandwich
Serve your French Onion Soup Grilled Cheese Sandwich while it’s hot. Pair it with a warm cup of beef broth for dipping. You can also add:
- A side salad for freshness
- Pickles for a tangy contrast
- Chips for extra crunch
How to Store French Onion Soup Grilled Cheese Sandwich
To store leftover sandwiches, place them in an airtight container and keep them in the fridge. They can last up to 2 days. To reheat, simply grill them again in a skillet until warmed through.
Tips to Make French Onion Soup Grilled Cheese Sandwich
- Use fresh bread for the best texture.
- Don’t rush the caramelization of the onions for richer flavor.
- Experiment with different cheeses like mozzarella or cheddar for variety.
Variation
You can make a vegetarian version by using vegetable broth instead of beef broth. Add sautéed mushrooms or spinach for an interesting twist.
FAQs
1. Can I use any type of cheese?
Yes, while Gruyere is traditional, you can use any cheese that melts well, like cheddar or mozzarella.
2. How do I caramelize onions quickly?
Cook them over medium-high heat and stir frequently. You can add a bit of water to prevent burning.
3. Can I freeze these sandwiches?
It’s best to freeze the components separately. You can freeze caramelized onions and prepare the sandwich fresh later.
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Scattered Sushi
Ingredients
Pickled Lotus Root
- 3/4 cup unseasoned rice vinegar
- 12 ounces renkon (lotus root) See Tip
- 3 tablespoons sugar
- 1 teaspoon kosher salt such as Diamond Crystal
- 1 inch piece ginger, peeled and thinly sliced
Vegetable Mix
- 4 dried shiitake mushrooms 12 if not using kanpyo
- 1 ounce kanpyo (dried gourd strip) Optional
- 1/2 large carrot, peeled and cut into 2-inch long matchsticks
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tablespoon sugar
Kinshi Tamago
- 3 large eggs
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons vegetable oil Plus more as needed
Sushi Rice
- 2 cups sushi rice
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 1/4 teaspoons kosher salt
- Vegetable oil for greasing
Toppings
- 8 ounces deveined, shell-on large shrimp
- 1/4 cup sake
- 1/4 teaspoon kosher salt
- 1 pre-cooked/grilled unagi filet About 12 ounces
- 4 ounces ikura (salmon roe)
- 8 ounces blanched snow or sugar snap peas
- 4 shiso leaves
- 1 avocado, sliced
- 1 Japanese cucumber 1/2 English cucumber or 2 Persian cucumbers, sliced Into rounds or half moons
- 2 teaspoons white sesame seeds
- Shredded nori
Instructions
Prepare the Pickled Lotus Root
- In a large bowl, mix 4 cups of water with 1 teaspoon of rice vinegar. Peel and slice the lotus root into thin rounds (about 1/8-inch thick) and soak it in this mixture.
- In a small saucepan, combine 2 cups water, 3/4 cup rice vinegar, sugar, salt, and ginger. Bring to a boil, stirring until the sugar dissolves, about 6 minutes.
- Drain the lotus root and transfer it to a heat-proof container. Pour the hot mixture over it, ensuring it’s submerged. Once cooled, store it in the refrigerator for up to a week.
Prepare the Vegetable Mix
- Soak shiitake mushrooms in 3/4 cup cold water for about 30 minutes until soft. Squeeze out the excess water and reserve the soaking liquid (shiitake dashi). Strain 3/4 cup of the liquid into a medium saucepan.
- Remove and discard mushroom stems, slice the caps, and set them aside.
- If using kanpyo: Bring 4 cups of water to a boil. Rinse the kanpyo in cold water, then rub with salt, rinse again, and transfer to boiling water for 3 minutes. Move to an ice bath, squeeze out water, and chop finely.
- In the saucepan with shiitake dashi, combine mushrooms, kanpyo (if using), carrots, soy sauce, sake, mirin, and sugar. Simmer until liquid is absorbed, around 20-25 minutes. Cool it down and store in the fridge for up to 3 days.
Prepare the Kinshi Tamago
- Beat the eggs in a bowl and strain through a fine-mesh sieve into a measuring cup.
- Mix in sugar, salt, and water. Heat a non-stick pan over medium and lightly oil it.
- Pour a thin layer of egg mixture into the pan, cook until set, then cool it on a rack. Repeat until all the mixture is used, rolling and slicing the omelets into thin ribbons.
Prepare the Sushi Rice
- Rinse sushi rice under cold water until clear. Soak it in 2 cups of water for 30 minutes.
- Boil the rice, reduce heat, cover, and cook for 15 minutes. Let it sit covered for another 10 minutes.
Prepare the Shrimp and Unagi
- While the rice cooks, heat the oven to 425°F and warm the unagi for about 5 minutes.
- For the shrimp, simmer them with sake, water, and salt for 1 minute. Steam off the heat for another 5 minutes before removing the shells.
Assemble the Chirashi
- Fold the vegetable mix into the rice, scatter egg ribbons on top, and arrange the lotus root pickles, shrimp, unagi, and your favorite toppings.
- Enjoy this beautiful dish right away!
