I seem to prefer my soup in sandwich form. My ultimate “bowl” of onion soup is one part soup, one part toasted bread, and one part melty cheese. Not exactly the ratio the French stand behind, but it works for me.
Recently, I decided to turn that into a “quickie” French onion soup grilled cheese.
I started out by caramelizing the onions on the stove – sweet ones to give the recipe a boost of sugar you would normally only get after a long cooking time. Once the onions were nice and soft, I added a splash of sherry, fresh thyme and a hit of rich beef stock to re-create the flavors of a traditional French onion soup.
The result was a savory, gooey sandwich that hit all of my French onion soup requirements. Even better, it came together in less than 45 minutes, a substantial time-saver when compared to the classic soup recipe’s 72 hours. And while my fiance was miffed at the whole “is it soup or a sandwich?” concept at first, after one bite he was sold.
Either way, this hearty grilled cheese will be a winter favorite in our house for years.