French onion soup in a sandwich anyone? Caramelized onions with a hint of port. Melty gruyere and bacon. Need I say more?
- 6 slices of bacon
- 4 slices of good quality white bread
- 8 slices good Swiss cheese (I used Finlandia)
- 1 cup or so shredded gruyere cheese
- 1 tablespoon olive oil
- 2 tablespoons butter, softened
- 2 medium onions, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon pepper
- 1/2 teaspoon fresh chopped thyme (optional)
- 3 tablespoons of port wine
- Finely dice your fresh thyme, if using.
- Start by caramelizing the onions. Slice your medium onions (white, yellow, red – doesn’t matter). Put onions in pan with olive oil, salt, pepper and thyme, if using. Mix together on low to medium heat. Stir here and there for 25-30 minutes until onions are golden brown.
- Cook the bacon and when finished set aside.
- When the onions are almost finished, add the port wine, stir the onions and let the wine cook off. Continue to cook the onions another few minutes.
- Shred the gruyere cheese.
- Start assembling the sandwiches. Spread the butter on the top and bottom of bread. Add half the Swiss cheese slices to each sandwich on the top and bottom (you can follow along with the video). Spoon on caramelized onion, then shredded gruyere, then top with bacon. Heat 1/2 tablespoon of olive oil in each pan (optional – you could just cook as is with the bread buttered). I chose to use two pans to have extra space for flipping the sandwich. Add the sandwiches to the pans and cook on low-medium heat until both sides are brown and crispy and the cheese is melted. 2-3 minutes per side. Enjoy!