French Onion Soup Sandwich
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Yield: 12 servings
7 large yellow onions
1/2 C White wine
1 G Beef Stock
2 T Fresh Thyme, chopped
1 T Coarse Ground Black Pepper
2 T Olive oil
24 Slices Panini Bread
48 Slices Gruyere Cheese
In large saucepan, heat oil. Add onions. Cook over low heat until onions are soft and translucent. Turn heat to medium high. Add white wine. Cook for 10 minutes. Add beef stock, thyme and black pepper. Bring to a boil; reduce to a simmer. Cook for one hour. Remove from heat. Strain onions, reserving broth.
For each serving, place two pieces of cheese on bread slice. Top with about 1/4 cup onions and two additional pieces of cheese. Place slice of bread on top. Using griddle or non-stick pan, cook sandwich until golden brown on both sides and cheese is melted.
Remove sandwich from pan; cut into 4 pieces. Serve sandwich with reserved broth.
Recipe for the National Onion Association by R Public House, Chicago, Illinois.