French Onion Grilled Cheese: Difference between revisions
From McGough's Recipes
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[[File:As-french-onion-grilled-cheese-2-threeByTwoMediumAt2X-v3.jpg|right|460px]] | |||
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! Time !! Servings | |||
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| 45 Min || 2 | |||
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
* 4tablespoons unsalted butter | * 4tablespoons unsalted butter | ||
* 1pound yellow or Vidalia onions, peeled, halved and thinly sliced | * 1pound yellow or Vidalia onions, peeled, halved and thinly sliced | ||
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* 4ounces Gruyère cheese, grated | * 4ounces Gruyère cheese, grated | ||
* 4slices bread, cut no wider than ½-inch thick | * 4slices bread, cut no wider than ½-inch thick | ||
=== '''Preparation''' === | === '''Preparation''' === | ||
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#Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently. | #Add the cheese to the onions and stir to combine. Put down two slices of bread, 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. | # 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. | ||
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|+ style="white-space:nowrap; border:1px solid; padding:3px;" | Nutrition Information. | |||
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| 668 calories || 43 grams fat || 26 grams saturated fat || 1 gram trans fat | |||
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| 12 grams monounsaturated fat || 3 grams polyunsaturated fat || 46 grams carbohydrates || 5 grams dietary fiber | |||
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| 15 grams sugars || 25 grams protein || 863 milligrams sodium || | |||
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[https://cooking.nytimes.com/recipes/1020107-french-onion-grilled-cheese Link to recipe] | [https://cooking.nytimes.com/recipes/1020107-french-onion-grilled-cheese Link to recipe] | ||
<!-- [https://www.printfriendly.com/p/g/T7ReVs Link to recipe] --> | <!-- [https://www.printfriendly.com/p/g/T7ReVs Link to recipe] --> | ||
Latest revision as of 17:22, 14 November 2022
| Time | Servings |
|---|---|
| 45 Min | 2 |
Ingredients
- 4tablespoons unsalted butter
- 1pound yellow or Vidalia onions, peeled, halved and thinly sliced
- Kosher salt and black pepper
- 2teaspoons sherry, red-wine or white-wine vinegar (optional)
- 4ounces Gruyère cheese, grated
- 4slices bread, cut no wider than ½-inch thick
Preparation
- 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, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, 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. Wipe out the skillet, or wash it, if necessary.
- Add the cheese to the onions and stir to combine. Put down two slices of bread, 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.
| 668 calories | 43 grams fat | 26 grams saturated fat | 1 gram trans fat |
| 12 grams monounsaturated fat | 3 grams polyunsaturated fat | 46 grams carbohydrates | 5 grams dietary fiber |
| 15 grams sugars | 25 grams protein | 863 milligrams sodium |
