When I was very young my idea of tomato soup and grilled cheese involved a lovely can of Heinz tomato soup (Canadian) and Kraft cheese slices (also Canadian). I haven’t had either for a while, largely because I’m afraid that, as with many other flavors from my childhood, I’ll try them again and realize that they are, in fact, pretty gross – and my memories will be ruined.
I don’t think that’s something you’ll have to worry about with these grilled cheese sandwiches, though. Creamy fontina and assertive gruyere meld with rich, buttery caramelized onions and deliciously sour sourdough bread. Goes well with tomato soup or on its own with a light salad.
French Onion Grilled Cheese
4 yellow onions, halved and sliced thinly
2 tablespoons butter
8 oz fontina, shredded
8 oz gruyere, shredded
1 boule loaf sourdough bread, sliced
Butter, for the bread
In a heavy bottomed pan (an enameled cast iron dutch oven works very well) melt the butter and toss the onions to coat. Season with a little bit of kosher salt and cook, till caramelized and brown, stirring frequently. You may have to adjust the heat several times to maintain the proper temperature, between frying and steaming. Remove from the pot, set aside. Butter two pieces of sourdough bread and add a few tablespoons of the onion jam and an ounce each of fontina and gruyere. Cook over medium heat in a heavy bottomed skillet until browned on both sides.