Deconstructed French Onion Soup Sandwich

1. 1

   In a skillet (preferably non-stick), caramelize the onion in 2 T. butter, adding more butter if necessary, over medium-low heat. Add a few grindings of black pepper and a few dashes of salt, and then the thyme and beef bouillon crumbles. It should take about 15 minutes, but the onions can be removed from the heat when they are medium brown and completely limp. Place the onion in a separate bowl and set aside, and wipe the skillet out with a paper towel.

2. 2

   Place half the cheese on one slice of bread, bringing the cheese out to the breadcrust edges. Spread the cooked onion evenly on top, and then place the rest of the cheese on top of the onion. Place the second slice of bread on top, and thinly butter the top of the sandwich.

3. 3

   Heat a tablespoon of butter in the skillet over medium-low heat. When it foams, place the sandwich in the skillet and press down on it with a spatula. Cover with a lid for 90 seconds. Turn the sandwich over to cook, press down again on it with the spatula, and cover again for another minute.

4. 4

   Slide the sandwich onto a plate and cut into thirds. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.