French Onion Soup Melt
French Onion Soup Melt
Everything you love about French Onion soup, compressed between two pieces of bread: sweet caramelized onions cooked in rich beef stock, Gruyère, and fresh thyme. A two-for-one soup and a sandwich.
Servings
2
Ingredients
- 2 tablespoon unsalted butter
- 2 yellow onions, halved, thinly sliced into half-moons
- kosher salt, to taste
- large pinch sugar
- 1/2 cup beef stock
- 2 teaspoon thyme leaves
- 4 slices round white bread, such as tuscan bread, toasted
- 2 teaspoon canola oil
- 3 ounce sliced or shaved gruyère
Directions
- Melt the butter over low heat in a large sauté pan, and then add the onions, trying to spread into 1 layer. Sprinkle generously with salt and a large pinch sugar. Sauté over very low heat until very tender and caramelized, about 25 minutes, stirring often to prevent burning.
- Add the beef stock and thyme, increase the heat to medium, and cook until the beef broth is almost completely absorbed, but still a touch soupy.
- Preheat the broiler and line a baking sheet with aluminum foil.
- Brush 1 side of each bread slice with the canola oil, and season lightly with salt. Divide the Gruyère slices among the un-oiled sides of the bread. Top 2 of the slices with the onion mixture. Transfer the bread to a baking sheet, and broil until the cheese is melted, about 3 minutes. Top the onion slices with the plain cheesy slices and serve.