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Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 2 tablespoons canola oil
- 5 tablespoons unsalted butter, softened
- 2 large onions, sliced
- 2 teaspoons sherry vinegar
- 1 teaspoon sugar
- 12 slices rustic Italian bread (each about 1/2-inch thick)
- 8 ounces Gruyere, thinly sliced
Method
- Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat.
- When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes.
- Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan.
- Continue to cook until all the liquid has evaporated.
- Transfer the onions to a bowl and reserve.
- Butter 1 side of each bread slice.
- Lay 6 slices butter-side down on a work surface.
- Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere.
- Top with another slice of bread, butter-side up.
- Heat a cast-iron griddle over medium heat.
- Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes.
- Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes.
- Cut in half and serve immediately.
