I’m here today with a humble invitation: French Onion everything.
To French an onion is to caramelize it (not technically, but you know and love the soup from whence these onions came). Caramelizing a vegetable means, in not so precise terms, that we’re using the vegetables natural sugars, heat, fat, and time to transform a usually sharp root into… basically candy.
Compelling, right? Not just compelling, it’s undeniable kitchen magic!
Can I be honest about something? This week doing things feels a touch more difficult that usual. It’s hard to describe but best I can tell, we’ve all got sandbags around our ankles and a weighted blanket over our shoulders – emotionally – ya know?
I’ve wavered this week in my desire to cook every single meal for myself. At times like these, salted almonds and buttered popcorn is absolutely a balanced meal – no judgements. But even still, there is meditation to be found in the kitchen when I can muster the will.
Caramelized onions are my meditative balance between effort and ease. There’s chopping and stirring. Stirring and resting. Stirring and daydreaming. Stirring and staring at the wall. Whatever you need there’s space for it with these onions and absolute reward when these onions sweeten to candy and melt inside a grilled cheese sandwich.
Here’s what you’ll need:
• Two onions, peeled and sliced into thin half moons. We’re making enough onions for two or three sandwiches (depending on your generosity) or enough for leftovers for tomorrow’s scrambled eggs.
• Unsalted butter and olive oil to cook the onions down to delicious. Fat is always the answer. The olive oil helps keep the milk solids in the butter from scorching.
• A few good pinches of granulated sugar to help the onions caramelize.
• Salt and pepper for balance – the salt will also help draw the moisture out of the onions as they cook.
• Fresh thyme for depth though dried thyme would be just fine.
• Gruyere cheese or any kind you might prefer. I love the nutty sharpness of gruyere. Whole grain mustard might also be nice to coat the bread.
• Sliced bread – whatever ya got, whatever ya like.
We’ll start by cooking down the onions since this takes some sweet time.
Heat the oil and melt the butter in a heavy bottom sauce pan over medium heat. Add the onions and toss the to coat in fat.
Allow the onions to cook down. This requires a balance of attention and inattention. No need to stir too frequently, the onions need some quality time with the heat to really break down.
Add a good pinch of sugar, salt and pepper as the onions cook. Add the thyme leaves, too.
The onions will take on a deep brown color and melt together into an almost jam.
Add a splash of beef broth or any broth really. Water and wine are also great substitutes.
Deglaze the pan with liquid, scraping any flavorful brown bits from the bottom of the pan, coaxing the onions into jam.
Remove the onions from the hot pan and let them cool slightly while you assemble the sandwiches.
Spread several slices of bread with softened butter. Some people spread the inside of the bread with mayonnaise which you either think is a fantastic or horrific idea.
Top with grated cheese and generous spoonfuls of onions.
As with any grilled cheese, place the sandwiches in a hot pan and flip when browned.
I always burn at least one sandwich but that’s just who I am as a person – bad with toast.
Next week we’ll add a super comforting tomato soup to this sandwich situation but for now – enjoy the most delicious onions on the most simple sandwich.
Photos with Jon Melendez.
Ingredients
- 2 medium yellow onions, peeled cut in half and sliced into 1/4-inch thick semi-circles
- 3 tablespoon unsalted butter, softened, plus more for buttering the bread
- 1 tablespoon olive oil
- 1 scant teaspoon kosher salt
- 1 heaping teaspoon fresh thyme leaves
- 1/2 teaspoon fresh cracked black pepper
- pinch of granulated sugar
- 3-4 tablespoons beef broth, beer, or white wine to deglaze the pan
- 1/2 cup finely shredded Gruyere cheese, please use more cheese to your own taste
- 4 slices bread, or more depending on how many sandwiches you'd like to make
Instructions
- Place a medium, heavy bottom sauce pan over medium heat. Add the butter and olive oil and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, thyme, and pepper and stir. Place lid on the pan and allow to onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. Remove the lid to stir the onions every so often. The onions will begin to brown, break down, and resemble an onion jam.
- When onions are entirely browned and completely soft, add your liquid (beef broth, beer, wine, or water) to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan as the liquid evaporates. This takes about 30 seconds. Remove pan from heat and allow to rest while you assemble the sandwiches.
- Butter one side of each slice of bread. On the unbuttered side add a good sprinkling of gruyere, top with warm onion mixture, top with more cheese and the final piece of sandwich bread. Repeat process in assembling the other sandwich.
- Cook sandwiches over medium heat in a medium saute pan. Flip and cook until golden on the outside and melty on the inside. Place sandwich on a cutting board. Allow the sandwiches to cool for 2 to 3 minutes before slicing. Enjoy warm!
Angela
You’re a genius. This was unspeakably delicious.
Sunanda
looks fulfilling! You captured it beautifully. I love to have sandwiches ‘coz it takes very less time to cook and taste good. Thank you for sharing the steps.
Samantha
This sandwich reminds me of my 6 months Erasmus in France! If you want to discover a french plate I think you’ll really like look for tarte flambèe!
Carolyn
I have been craving tomato soup and grilled cheese sandwiches. Saw this recipe and was so psyched! Making it right now.
joythebaker
And we have a tomato soup recipe coming later this week!
Juliette Cule
Hello! I’m new to the blog (over from Cup of Jo) and made this today and it is delicious! Why have I never caramelised onions before? Thank you!
joythebaker
What a success! It’s so nice to have you hear Juliette!
Cassie
I love the recipe and the lack of total time for the onions. They take forever and they’re worth it, but my forever and your forever won’t be the same. The photos were swoon-worthy. Something about the lighting and tone give them the retro feel of a 80’s cookbook.
Sabrina
love this, so very much more than a grilled cheese sandwich, french oven flavors are perfect as is Gruyere cheese, so thank you
Nicky Gilkison
yes, yes, yes! It also reminded me of how much I need a big bowl of French onion soup !
Stella
Joy, thanks for this recipe it looks so good. Now, when I get my hands on some onions, I’m on this. Really nice pictures Jon.
Kat
I love making big pots of caramelized onions and then freezing it in small glass jars. I can add them to whatever I’m quickly making and make it taste like I’ve been cooking all day. Today I’ll try it on grilled cheese!
Ron Balut
Simple way to make grilled cheese sammies. Heat a frying pan to medium. Lightly butter the outside of the bread and place on a piece of aluminum foil large enough to wrap the sandwich. Add your Add your sandwich ingredients and lightly wrap the sandwich. Place the sammie on the pan and set a timer to 4 or 4 1/2 minutes and flip for another 4 to 4 i/2 mins. You have to run a test or 2 to determine the proper heat level and time but medium heat and 4 minutes is a good start.
Chrissy
We are totally on the same page about the comfort of French-ed onions. I made French Onion Mac and Cheese a few weeks ago and it made my soul a little lighter. These are coming up next sor sure. I also find myself sitting and staring. We’ll get through it!
Nicole
I remember this recipe!! This is one of the first things I made from your blog. I may be making it again this week!!! :D
Amanda
Sandbags around the ankles and weighted blanket on your shoulders, I feel that in my soul. I was in a similar place two weeks ago but this week I’m feeling lighter and more motivated to take on things inside my mind and my house. I hope the heaviness passes for you soon Joy.
Caramelized onions are my love language, and I happen to have some homemade bread begging to be made into sandwiches, this is happening today!
Vicki
I would love to know how long you recommend for total cooking time in 4-minute increments. The debate rages far and wide and doesn’t seem to be addressed within your method description. Thanks!
Darla Layton
I have 2 bags of sweet onions! I’ll be making these tonight. Thank you Joy!