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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: French Onion Grilled Cheese   
    Categories: Five, Breads, Vegetables, Cheese   
         Yield: 2 servings   
       
         4 tb Unsalted butter   
         1 lb Yellow or Vidalia onion;   
              - peeled, halved, thin   
              - sliced   
              Kosher salt & black pepper   
         2 ts Sherry, red-wine or   
              - white-wine vinegar (opt)   
         4 oz Gruyere cheese; grated   
         4 sl Bread; cut no wider than   
              - 1/2" thick   
       
     In a large skillet over medium-high heat, melt 2   
     tablespoons butter. Add the onions and season with salt   
     and pepper. Cover and cook, stirring once or twice,   
     until the onions are softened, 3 to 5 minutes. Uncover,   
     reduce the heat to medium-low, and cook, stirring   
     occasionally, until deep golden brown, 20 to 25 minutes.   
     If the onions look dry or like they might burn, add a   
     few tablespoons of water at a time, scraping up any   
     browned bits that are stuck to the bottom of the   
     skillet. If desired, once the onions are done, deglaze   
     the skillet with vinegar and cook until the liquid has   
     evaporated, about 1 minute. Transfer the onions to a   
     medium bowl and season to taste with salt and pepper.   
     Wipe out the skillet, or wash it, if necessary.   
        
     Add the cheese to the onions and stir to combine. Put   
     down two slices of bread, and scoop half of the   
     cheese-onion mixture onto each one. Top with the   
     remaining slices of bread, and press down gently.   
        
     In the skillet, melt 1 tablespoon butter over medium   
     heat. Add the sandwiches and cook until the bottoms turn   
     golden brown, 3 to 4 minutes, reducing the heat to   
     prevent toast from darkening too quickly, if needed. Add   
     the remaining 1 tablespoon butter, flip the sandwiches,   
     press down and cook until the cheese has fully melted   
     and the bottoms turn golden brown, 3 to 4 minutes. Serve   
     immediately.   
        
     By: Ali Slagle   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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