MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Onion Grilled Cheese
 Categories: Five, Breads, Vegetables, Cheese
      Yield: 2 Servings

      4 tb Unsalted butter
      1 lb Yellow or Vidalia onion;
           - peeled, halved, thin
           - sliced
           Kosher salt & black pepper
      2 ts Sherry, red-wine or
           - white-wine vinegar
           - (optional)
      4 oz Gruyere cheese; grated
      4 sl Bread; cut no wider than
           - 1/2" thick

  In a large skillet over medium-high heat, melt 2 tb 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 tb 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 tb 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.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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